Empanadas de la Manzana ( Apple Empanadas)

Raven Higheagle

By
@ravenhigheagle

Bubba's grandmother used to make these with the leftover dough from the meat empanadas. When apples were in season she would cook them up with some sugar and raisins and fill the rest of the dough and fry them after dinner for dessert. Somehow, her dough recipe always made to much, but we never complained! You can also make small versions for a great holiday appetizer.


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Comments:
Serves:
Makes 22 to 24
Prep:
4 Hr
Cook:
20 Min
Method:
Deep Fry

Ingredients

FOR THE DOUGH

3 c
flour
4 Tbsp
sugar
1 tsp
cinnamon
3 tsp
baking powder
1/2 c
lard
3/4 c
water
1 large
egg
oil or shortening for frying

FOR APPLE FILLING

4 lb
apples, peeled, cored and cut into small cubes
2 c
sugar
1 Tbsp
cinnmamon
1 c
raisins, softened in warm water and drained
1 pinch
salt
1 c
water
1/8 dash(es)
water
1 tsp
lemon juice

Step-By-Step

1FOR THE DOUGH:

Mix the flour, sugar, cinnamon, baking powder and a pinch of salt together.

Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal.

2Whisk egg and add 3/4 cup of water, and then add that into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.

3Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones.

4FOR THE FILLING:

Bring 1 cup of water to a simmer in a shallow pan. Add in apples and cinnamon and simmer until apples are fork-tender and water is evaporated. Add more water if necessary.

5In a small saucepan mix together sugar, lemon juice and 1/8 cup of water. Begin to warm over low heat, stirring constantly.

Slowly bring to a simmer, stirring constantly. If you have a thermometer, bring the sugar to about 335 degrees, when it is a dark gold color and remove from heat, remember to keep stirring!

6Quickly stir in cooked apples and softened raisins. Keep the filling over low heat if it begins to harden.

7FILLING AND COOKING THE EMPANADAS:

Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.

8Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.

9Fry in 350 degree oil for 6-7 minutes or until golden brown.