Baked Snickers Empanada

One of the toughest things moving from my family home where someone was always around to an apartment by myself is a few moments of loneliness that crop up occasionally.  One sure way to cure any feeling of loneliness is an empanada.  An empanada filled with peanut butter and a candy bar to be specific.  Also, my parents left me a huge bag of Snickers after moving me in, and they were torturing me just sitting in my refrigerator.

These empanadas are inspired by a favorite restaurant in Houston, Marini’s Empanada House.  I had tried making empanadas before, but I had definite problems with the dough.  It was just off.  So I went searching through the Internet and came across a new recipe.  And it turned out perfect- flakey, salty, and buttery.  The only downside is that it needs to chill for about 2 hours, but I promise it is so worth the wait.

These dessert empanadas are a sweet and salty treat that you can’t live without.  Dare I say it, but my homemade version is even better than what I’ve had at Marini’s.

Also, please excuse my slightly subpar photos.  I am still trying to get used to my new apartments lack of lighting, and I was also in a huge hurry to eat these bad boys.  I may just have to force myself ot make another batch and eat them again. I lead a tough life.

Crust Slightly Adapted from Handle the Heat
For the Crust:
1 cup water
6 ounces butter (about 12 tablespoons)
2 3/4 cups all purpose flour
2 teaspoons salt
For the Empanadas:
3/4 cup peanut butter
20 mini Snickers bars
For the Crust:
In a small saucepan combine water and butter.  Heat over medium heat, stirring occasionally, until butter is melted.
In a bowl combine flour and salt.  Slowly pour in butter mixture, stirring with a wooden spoon until a wet, oily paste forms.  Pour dough onto a sheet of cling wrap.  Wrap cling wrap around dough, forming into a disk.  Chill for at least 1 1/2 hours, preferrably 2 hours.
For the Empanadas:
Preheat oven to 400°F.
Divide the dough into 20 pieces.  On a lightly floured surface, roll each piece into a 4 inch circle. Place about 2 teaspoons of peanut butter in the center of each piece of dough. Place a mini Snickers on top of the peanut butter.  Fold over the dough tightly, forming a half moon shape.  Crimp closed with a fork.  Place on lined baking sheet.  Bake for 20-22 minutes, until golden brown.  Let cool slightly before eating.
Makes 16 empanadas.

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