Sweet Empanadas

For the sweet empanadas, knead together baking powder, flour, salt, fat and 4 tablespoons cold water until smooth. Chill for 45 minutes with the lid closed.

Steam apricots in enough water for 15 minutes until soft, pour into a colander and drain. Mix apricots with cinnamon and sugar and crush.

Add pine nuts and currants to apricot mixture and let cool.

Roll out dough thinly on a floured surface, cut out circles about 9 cm in size. Place apricot filling on one half of the dough.

Separate the egg, brush the edge with egg white, fold together and press the edge well smooth.

Place on a baking tray lined with parchment paper, mix egg yolk with 1-2 tablespoons of water. Brush the dough pieces with it.

Bake the sweet empanadas in the preheated oven for about 20 minutes at 200 °C until golden brown.

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