Apple Empanadas
These apple empanadas are kind of like hand held apple pies. Ready in under an hour, these are super easy to make.
Equipment
- Saucepan
- Measuring Cup + Spons
- Mixing bowl
- Pastry Cutter
- Baking Sheet
- Plastic Wrap
Ingredients
- 3 Granny Smith Apples diced in ½ inch pieces
- ½ cup Brown Sugar
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla
- ½ teaspoon Cinnamon
- 1 pinch Cloves
- 2 ½ cup Flour
- ½ teaspoon Salt
- 4 tablespoons Shortening
- 2 tablespoons Sugar
- ¾ cup Butter Unsalted
- 8 tablespoons Cold Water
- 1 Egg White
- 1 tablespoon Turbinado Sugar optional
Instructions
- Heat apple pieces, brown sugar, lemon juice, vanilla, cinnamon and cloves in a saucepan on low. Stir occasionally. Cook for 15 minutes or until apples are tender.
- Combine flour, salt, shortening, sugar and butter in a bowl. use a fork or pastry cutter to combine. It will be dry. Continue cutting until butter is in pea sized pieces.
- Add in 1 tablespoon of cold water at a time and continue to cut dough. Stop adding water when dough can be pressed together and hold its shape.
- Wrap dough in plastic wrap and chill for 1 hour (or up to overnight).
- Preheat oven to 375 degrees Fahrenheit. Line baking sheet with parchment paper and set aside.
- Divide chilled dough into 8 equal pieces.
- Roll out each ball of dough into a circle about ¼ inch thick.
- Place 2 tablespoon of apple mixture in the center of each dough circle.
- Fold dough over and use a fork to press edges together.
- Brush egg white over top of each empanada.
- Sprinkle with turbinado sugar (optional).
- Bake at 375 for 20-258 minutes or until lightly golden brown.
Notes
Tips + Storage
- Keep in an airtight container in the fridge for 2 - 3 days.
- Freeze for up to 1 year.
- Don't add too much water to dough; just enough that when pressed together it holds its shape.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.