Manchego and Quince Empanadas
Quince is a popular Spanish paste made from Quince fruit (a cross between an apple and a pear). The delicious combination of this sweet paste with Manchego cheese create an empanada perfect for breakfast, dessert, or a sweet snack!
Recipe type: Dessert
Cuisine: Fusion
  • maseca corn flour 2 cups
  • salt 2 teaspoons
  • whole milk 3 cups
  • Manchego cheese
  • Quince paste
  1. In a medium bowl mix first 3 ingredients with your hand until it’s completely smooth. The Maseca dough will be quite loose at first, but will thicken after some time. Allow to sit for at least 5 minutes.
  2. Pre-heat your IMUSA empanada maker by simply plugging it in.
  3. the meantime cut 12 thick slices of Manchego cheese, about 3-inches wide and ½-inch thick.
  4. Cut 12 slices of the quince paste about 3-inches wide and ¼-inch thick. Join each Manchego slice with each quince paste slice and set aside.
  5. Open IMUSA empanada maker and place a heaping spoonful (about ¼ cup) of dough inside an empanada mold, carefully dispersing it to each corner of the mold with the spoon.
  6. Gently place a Manchego and quince slice into the center of the dough and cover them with another spoonful of dough, assuring that the cheese and quince are completely covered.
  7. Repeat with the other empanada molds. If you over-fill the mold with the dough, don’t worry. The excess dough will press out of the mold and can be easily “snapped off” before serving.
  8. Cook for 8 minutes and carefully remove each empanada (it will be soft at first) with tongs and allow to cool for 2-3 minutes on a cooling rack before serving.