These sweet and savory empanadas delight with aromatic quince and creamy brie filling. They can be served warm or at room temperature, making them a perfect party appetizer. 

Preparation

To make the filling, place the quince, sugar and water in a small sauce pot. Bring to a simmer and cook for 1½–2 hours or until the quince is tender, translucent and has turned pink in color. Let cool to room temperature and then strain.

For the dough, in a work bowl, add the flour, ½ teaspoon salt and sugar. Cut in the butter with a pastry cutter or fork, forming pea-sized pieces. Add the ice water and gently mix until the dough begins to just come together. Turn onto a floured work surface and roll out to ⅛–¼ inch thick. Cut dough into 3-inch circles and refrigerate for 5 minutes. Dough scraps can be collected and re-rolled.

Heat oven to 350°F. Remove dough from refrigerator and brush each circle lightly with water. Place about ½–1 tablespoon of quince mixture in the center of each circle, then sprinkle with a small amount of rosemary and black pepper. Top with about ½ teaspoon of brie.

Fold the circle around the filling like a taco and pinch the edges together. Press the edges with a fork for a decorative edge, if desired. Place empanadas on a lined baking sheet, brush with the beaten egg and bake at 350°F for 15–18 minutes or until golden brown. Serve warm or at room temperature.