Scrumptious coconut empanadas

Coconut Empanadas


  • 3 1/2 cups All-purpose flour
  • 1 cup Corn flour
  • 1 1/2 Tablespoons salt
  • 1 Tablespoon sugar
  • 1 pound, 5 ounces Cold Butter Cubed
  • 3/4 cup Ice cold water

1. Combine flours, salt, sugar, and butter. Mix until butter is in pea size chunks.

2. With mixer running add water in a steady stream.

3. Stop mixer when dough is almost combined.

4. Turn onto cutting board and finish by hand.


  • 8 Egg whites
  • 2 1/2 cup Granulated sugar
  • 1/2 teaspoon Salt
  • 2 Tablespoons Honey
  • 5 cups Desiccated coconut
  • 1/2 cup Flour
  • 1 teaspoon Cinnamon
  • 1/2 Vanilla Bean scraped

1. .In a saucepan combine egg whites, sugar, salt and honey. Heat until just warm.

2. Combine coconut, flour, and add to egg sugar mixture. Cook over medium heat until it begins to scorch on the bottom.

3. Remove from heat and stir in the Vanilla.

Roll empanada dough to about ¼" thick. Cut out circles with 1 ½" round cutter. Brush with egg wash. Scoop small amount of coconut filling in the center. Fold in half and crimp edges with a fork. Brush top of empanada with egg wash; bake at 325 degrees or until flaky golden brown.

*Makes approximately 4 dozen empanadas

Carneros Bistro & Wine Bar celebrates Cinco de Mayo with Robledo Family Winery

Sunday, May 4, 2008, 6:30 pm
$55 / $75 with wine

Passed hors d.oeuvres
Robledo 2006 Seven Brothers Sauvignon Blanc

First course
Three bites
Tortilla soup, sope, empanada
Robledo 2005 Pinot Blanc, Lake County

Second Course
Tacos de Pastor
Robledo 2005 Pinot Noir, Los Carneros

Chile Relleno de Asada with Maria.s Mole
Robledo 2004 Los Braceros Red Blend

Dessert Trio
Flan, Empanadas, tres leches
Robledo White Port

Chefs: Janine Falvo & Lupe Marquez
Sommelier: Christopher Sawyer

The Lodge at Sonoma
1325 Broadway
Sonoma, CA 95476

Carneros Bistro & Wine Bar

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