Apple Empanadas

Recipe Courtesy of Julie Yuen

Ingredients:

Pastry

  • 2 cups flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 6-7 tablespoons cold water
  • 1 egg beaten (to be used later)

Filling

  • 2 large apples, peeled and diced
  • ½ cup apple cider
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 cup raisins (optional)
  • 1 tablespoon cornstarch


Topping

  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon


Directions:

Pastry:

  1. In a medium bowl or food processor with dough blade, mix flour and salt; cut in shortening until crumbly.
  2. Stir in cider until completely moistened.
  3. Divide pastry into 2 equal portions.
  4. Roll out each portion thinner than you would for pie crust.
  5. Cut into circles with biscuit or cookie cutter.


Filling:

  1. In a medium saucepan, simmer diced apples, cider, sugar, cinnamon and nutmeg over low heat until apples are soft.
  2. In a small bowl, mix cornstarch with enough water to for a thin consistency; stir into apple mixture and cook until mixture thickens.


Assembly and Cooking:

  1. Brush parameter of pastry circles with beaten egg.
  2. Place a small spoonful of apple mixture into center of each circle.
  3. Fold pastry over filling to form a half circle. Press edges together with a fork to seal.
  4. Heat 1 cup of cooking oil to 400 degrees in an electric skillet or pan.
  5. Place several empanadas in hot oil at a time, cooking on one side, and turning over when golden brown.
  6. Cook second side until golden brown. Remove and drain on paper towels.
  7. Sprinkle tops of empanadas with cinnamon and sugar mixture.


TIP: For quick apple prep, peel apples with peeler, cut into quarters then slice away the core. Squeeze some lemon juice over to keep from browning if not being used immediately.
 

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