Empanadas De Fruta

These New Mexican-style fruit empanadas are a holiday tradition across the Southwest, and for good reason. A simple shortening-based dough wraps around a filling of stewed dried fruit, raisins, and pine nuts (piñon) spiced with cinnamon, cloves, and nutmeg, then deep-fried until the shell crackles and turns golden.

The dough needs to be soft but not sticky. If it clings to your hands, you’ve added too much water. If it cracks when you roll it, it’s too dry. Getting that texture right is what gives you a shell that fries up flaky instead of tough.

Cook the dried fruit filling slowly in water until tender before adding the sugar and spices. This lets the fruit absorb liquid and soften into a spreadable, jam-like consistency. Undercooked filling stays chunky and tears through the dough when you try to seal it.

The pinch-and-twist edge seal is traditional and functional. It locks the filling in tight so nothing leaks during frying.

Pro Tips

• Roll the dough thin, about ⅛ inch. Thick dough absorbs too much oil and tastes greasy instead of crispy.
• Fry in batches, never crowding the pot. Too many empanadas at once drops the oil temperature and makes them soggy.
• Drain on paper towels and dust with cinnamon sugar while still warm.
• The filling can be made a day ahead and refrigerated. Cold filling is actually easier to work with since it doesn’t make the dough sticky.

Variations

• Pumpkin filling: Replace the dried fruit with spiced pumpkin purée for a fall version.
• Baked option: Brush assembled empanadas with egg wash and bake at 400°F (200°C) for 20 minutes for a lighter alternative.