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:
- In a medium bowl or food processor with dough blade, mix flour and salt; cut in shortening until crumbly.
- Stir in cider until completely moistened.
- Divide pastry into 2 equal portions.
- Roll out each portion thinner than you would for pie crust.
- Cut into circles with biscuit or cookie cutter.
Filling:
- In a medium saucepan, simmer diced apples, cider, sugar, cinnamon and nutmeg over low heat until apples are soft.
- 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:
- Brush parameter of pastry circles with beaten egg.
- Place a small spoonful of apple mixture into center of each circle.
- Fold pastry over filling to form a half circle. Press edges together with a fork to seal.
- Heat 1 cup of cooking oil to 400 degrees in an electric skillet or pan.
- Place several empanadas in hot oil at a time, cooking on one side, and turning over when golden brown.
- Cook second side until golden brown. Remove and drain on paper towels.
- 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.