Apple Filled Empanadas
The Episode
Empanada Dough
Ingredients
- 2 1/4 cup all purpose flour
- 1/4 cup vegetable shortening or lard
- 3/4 teaspoon kosher salt
- 3/4 cup warm water
Directions
- Sift the flour into a mixing bowl. Add the lard or shortening and blend it thoroughly with the flour.
- Dissolve the salt in the warm water. Mix it into the flour, knead the dough for a few minutes until smooth.
- Let the dough rest for 30 minutes to an hour.
- Divide the dough into 24 equal parts (with a scale). Roll each piece into a small ball. Rest for 30 minutes covered.
Apple Filling
Ingredients
- 3 pounds golden delicious, gala, or Fuji apples, peeled, cored, and cut in small cubes
- 1/2 cup brown sugar
- 4 Tablespoons unsalted butter, cut into large cubes
- 1 Tablespoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Directions
- In a sauce pan, mix all of the filling ingredients.
- Bring the mix to a boil and then simmer uncovered for at least 30 minutes.
- Make sure to stir time to time with a spatula or wooden spoon. Apple will start to caramelize. Do not burn.
- Let cool off until room temperature.
Building the Empanadas
Ingredients
- Egg wash if baking
- Powdered sugar for presentation
Directions
- Preheat oven to 375° F.
- For each empanada, flatten a ball of dough and roll out into a 4 inch circle. A tortilla press is great for this. Flour your press or countertop lightly to roll the dough in order not to stick.
- Brush the rim of the circle with water or egg wash. Place one large tablespoon of the apple mix on one side of the circle.
- Fold the other side of the dough to make a turnover, press the dough to force the air out. Seal the edge with a fork.
- Brush with egg wash and bake on sheet pan with a liner at 375° F until golden brown. Around 30 minutes.
- Sprinkle with powdered sugar before serving. Enjoy!
Notes
*3 empanadas per serving
