- 3 cups flour
- · 4 teaspoons sugar
- · 1 teaspoon cinnamon
- · 3 teaspoons baking powder
- · 1/2 cup lard or shortening
- · 3/4 cup water
- · 1 egg
- · oil or shortening for frying
- · 4 lbs apples, peeled, cored and cut into small cubes
- · 2 cups sugar
- · 1 tablespoon cinnmamon
- · 1 cup raisins, softened in warm water and drained
- · pinch of salt
- · 1 cup water
- · 1/8 cup water
- · 1 teaspoon lemon juice
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.
Whisk egg and mix into water.
Mix the water and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.
Lightly 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.
For apple filling-
Bring 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.
In a small saucepan mix together sugar, lemon juice and 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! Quickly stir in cooked apples and softened raisins. Keep the filling over low heat if it begins to harden.
Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.
Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.
Fry in 350 degree oil for 6-7 minutes or until golden brown.