APPLE, PEAR
& PINEAPPLE

 PREPARATION TIME: 30 MINUTES

 RESTING TIME: 1 HOUR

 COOKING TIME: 15-20 MINUTES

MAKES 20 EMPANADAS

DOUGH

220 g (7¾ oz) unsalted butter, softened

270 g (9½ oz) caster (superfine) sugar

2 eggs

500 g (1 lb 2 oz/3¹/₃ cups) plain (all-purpose) flour

5 g (¹/₈ oz) fine sea salt

FILLING

½ pineapple, about 500 g (1 lb 2 oz)

1 golden delicious apple

1 pear

1 tablespoon unsalted butter

100 g (3½ oz/½ cup lightly packed) soft brown sugar

finely grated zest of 1 orange

finely grated zest of 1 lemon

30 g (1 oz/¼ cup) chopped nuts

4 tablespoons apricot jam

GLAZE

3 egg yolks, beaten

DOUGH

Combine the softened butter with the sugar. Add the eggs, one at a time, then the sifted flour and salt. Work the mixture as little as possible and cover the dough with plastic wrap. Let the dough rest for at least 1 hour in the refrigerator.

FILLING

Peel the pineapple, apple and pear and cut into small cubes. Sauté gently in a large saucepan with the butter, over high heat. Sprinkle with brown sugar and allow it to caramelise for 5 minutes. Pour the fruit mixture onto a tray and add the orange and lemon zest and the nuts. Allow to cool, then add the apricot jam and stir through.

ASSEMBLY

Preheat the oven to 180°C (350°F/Gas 4). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with an 8 cm (3¼ inch) cutter. Top each round of dough with 1 tablespoon of filling. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and decorate them with an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

Arrange the empanadas on a baking tray lined with baking paper. Brush with egg yolk and bake for 15–20 minutes, or until golden and cooked. Allow them to cool for 15 minutes before serving.