- Cooking Time:
- Servings: 6
- Preparation Time:
- For the apple filling:
- 4 Rome or Gala apples
- ½ cup raisins
- ¼ cup rum or port wine
- Juice and zest of 1 lemon
- 1 tablespoon cornstarch
- 1 teaspoon fresh ground cinnamon
- ¼ teaspoon fresh ground nutmeg
- ¼ cup white sugar, plus more for sprinkling
- ¼ cup brown sugar
- For the empanada dough:
- 1½ cups all purpose flour, plus extra for dusting
- ½ teaspoon salt
- 1 teaspoon sugar
- 8 tablespoons chilled unsalted butter (one stick cut into small pieces)
- 2-4 tablespoons ice water, plus extra if needed
- 1 egg, slightly beaten
- 1 tablespoon water
- [ Note: For an even easier dessert, you can buy frozen empanada discs in many supermarkets or Latin markets. They have paper separators, and when defrosted, are ready to fill and bake.]
- Prepare the filling:
- Soak the raisins in the rum or port wine, and allow to plump up while you prepare the apples.
- Peel and core the apples, and cut them into 1/4 inch dice.
- Toss them with the lemon juice to prevent them from browning.
- Heat a sauté pan over medium-high heat and melt the butter.
- When the foam begins to subside, add the apples and stir well to coat.
- Lower the heat to medium and cook the apples for 5 minutes until they begin to soften.
- Add the minced lemon zest, cornstarch, freshly ground cinnamon and nutmeg, 1/4 cup of white sugar and the brown sugar.
- Add the plumped raisins with the liquor and stir well to combine. When the mixture has thickened, remove from the heat and allow to cool slightly.
- Prepare the empanada dough:
- Mix the flour, sugar and salt in the bowl of a food processor and pulse to mix well.
- Add the chilled butter pieces and pulse in short bursts to cut the flour and the butter together. The mixture should resemble crumbs. Do not overmix.
- Slowly drizzle in ice water a little at a time, and process just until the mixture comes together into a ball.
- If it’s a little dry, add just a splash more of the ice water, being careful not to add too much.
- The mixture should just hold its shape.
- Wrap the dough in plastic and refrigerate for 30 minutes.
- Preheat the oven to 375° F.
- Divide the dough into 6 pieces.
- Sprinkle a clean countertop with a little flour and roll out each piece of dough from the center outward, rotating occasionally, until the dough is slightly less than ¼-inch thick, and about 6 inches in diameter.
- Use a little more flour, as necessary, if the dough becomes sticky.
- Dust the circles with flour, stack them, and wrap in plastic wrap while you roll out the rest.
- Beat the egg with 1 tablespoon of water in a bowl and set aside.
- Working with one circle of dough at a time, place about 2 tablespoons of filing in the center.
- Using a pastry brush or your fingers, brush a little of the egg wash on the outside of the dough and fold each circle over, pressing to close.
- Crimp the edges to form a fluted finish, and lay on an ungreased baking sheet.
- Brush the tops of the empanadas with additional egg wash, then sprinkle with the remaining white sugar, and bake in the preheated oven for about 20-30 minnutes, until the pastry is golden brown.
NotesServe warm, these are great with ice cream also.
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