Spicy Mango-Lime Empanaditas with Chipotle Glaze

Instructions

1. 1

   In a large bowl, combine flour and salt. Cut in the chilled butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   ~5 min
2. 2

   Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

   ~3 min
3. 3

   Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~30 min
4. 4

   While the dough chills, prepare the filling. In a medium bowl, combine diced mango, lime juice, and brown sugar. Stir to combine.

   ~5 min
5. 5

   In a small saucepan over medium heat, combine minced chipotle peppers and honey. Stir until the honey is melted and the sauce is slightly thickened. Remove from heat and set aside.

   ~7 min
6. 6

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

7. 7

   On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out 4-inch circles using a cookie cutter or a glass.

   ~10 min
8. 8

   Place about 1-2 tablespoons of the mango filling onto one half of each dough circle. Moisten the edges with water and fold the other half over to create a semi-circle. Crimp the edges with a fork to seal.

   ~10 min
9. 9

   Place the empanaditas on the prepared baking sheet. Brush the tops with the beaten egg wash.

   ~2 min
10. 10

    Bake for 18-22 minutes, or until golden brown and puffed.

    ~20 min
11. 11

    Immediately after baking, brush the warm empanaditas with the prepared chipotle glaze.

    ~2 min