This all comes together at the end.


  • dough (recipe below)
  • fruit filling (recipe below)
  • vegetable oil for frying
  • chocolate glaze for topping (recipe below)


  • 3 cups unbleached all-purpose flour
  • 3 tablespoons sugar
  • 3/4 teaspoon fine sea salt
  • 1/2 cup high-quality lard or vegetable shortening
  • 1 large egg, beaten
  • 1 cup buttermilk
  1. Combine the flour, sugar, salt, and lard in a food processor and pulse 10 to 15 times until the mixture resembles coarse crumbs, with some larger flakes of lard strewn throughout.
  2. Add the beaten egg, stirring gently with a fork, then add the buttermilk and stir gently until it all comes together. Form the dough into a ball and wrap in plastic wrap.
  3. Refrigerate for at least 1 hour.


  • 1 pound apples, peaches, plums, or apricots, peeled, cored or pitted, and diced
  • 1 pound blueberries, blackberries, or raspberries
  • 1/2 cup sugar
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons lemon juice
  • 1 teaspoon cornstarch
  1. Combine the fruit, sugar, salt, lemon juice, and cornstarch in a medium saucepan and cook over medium heat, stirring until the mixture has thickened slightly.
  2. Remove from the heat and allow to cool.

Chocolate Glaze

Makes about 2 cups

  • 6 tablespoons (34 stick) unsalted butter
  • 3 ounces unsweetened chocolate (99% cacao), chopped
  • 3 cups powdered sugar
  • 2 tablespoons whole milk
  1. Melt the butter and chocolate in a small heavy saucepan over low heat.
  2. Stir in the sugar, then slowly stir in the amount of milk to reach the desired consistency.
  3. Remove from the heat and use immediately.

Corn Syrup Custard

Makes about 1 cup

  • 3 large eggs, at room temperature
  • 1/2 cup packed dark brown sugar or honey
  • 1/2 cup light corn syrup
  • Pinch of fine sea salt
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup salted toasted pecan halves (optional)
  1. Preheat the oven to 300° F.
  2. Whisk the eggs in a large bowl until slightly frothy. Add the brown sugar, corn syrup, salt, and vanilla and whisk very well to combine. Add the pecans, if using, and stir to coat.
  3. Pour the mixture into a 9-inch square baking dish. Bake for 30 to 35 minutes, rotating the dish halfway through, until the edges are set, but the center still jiggles slightly; do not overbake. Let cool completely on a rack, then refrigerate.

Now put it together

  1. Lightly flour the surface. Roll out the dough to 18 inch thick. Use the back of the mold to cut rounds (I use the 5- inch mold).
  2. Gently press the dough into the open mold.
  3. Place 2 tablespoons of filling right into the center; be careful not to get any on the sides, or the pie won’t seal.
  4. Fold the mold together, crimping the two sides as you press.
  5. Combine any leftover scraps, roll it out again, and cut out additional rounds. Repeat as directed in previous steps.
  6. This will all go very fast. In no time at all you’re ready to fry ’em up!
  7. Heat the vegetable oil to 365°F in a large deep saucepan. Working in batches, fry the empanadas, turning once, for 2 to 4 minutes per side, until the dough is rich golden brown. Drain on paper towels and transfer to a plate in a warm oven while you cook the rest of the empanadas. Serve warm.

Excerpted from Jeni’s Splendid Ice Cream Desserts by Jeni Britton Bauer (Artisan Books). Copyright © 2014.