Apple Empanadas
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
12-15
ingredients
-
Pastry
- 2 cups flour
- 1 teaspoon salt
- 1 cup shortening
- 6 -7 tablespoons water
- 1 egg, beaten (to be used later)
-
Apple filling
- 2 large apples, peeled and diced
- 1⁄2 cup apple cider
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄8 cup raisins (these are optional)
- 1 tablespoon cornstarch
-
Cinnamon or sugar mixture
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon cinnamon
directions
-
Pastry:
- In a medium bowl, mix flour and salt; cut in shortening until crumbly. Stir in water until completely moistened. Divide pastry into 2 equal portions. Roll out each portion thinner than you would for pie crust. Cut into circles with a 3-1/2" biscuit or cookie cutter.
-
Apple filling:
- In a medium saucepan, simmer diced apples, cider, sugar, cinnamon, and nutmeg over low heat until apples are soft. In a small bowl, mix cornstarch with enough water to form a thin consistency; stir into apple mixture and cook until mixture thickens.
-
Assembly and cooking:
- Brush pastry circles with beaten egg. Place a small spoonful of apple mixture in center of each circle. Fold pastry over filling to form a half circle. Press edges together with a fork to seal.
- Heat 1 cup of cooking oil to 400 degrees in an electric skillet. Place several empanadas in hot oil at a time, cooking on one side, and turning over when golden brown. Cook second side until golden brown. Remove and drain on paper towels.
- Sprinkle tops of empanadas with cinnamon and sugar mixture.
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Reviews
-
The filling is good but the dough is awful! As soon as I put it in the oil it starts to fall apart immediately. Makes sense though considering it is a 2:1 ratio of flour to shortening. As soon as the shortening in the dough gets into the oil it turns to liquid and there is no binder in the dough to hold it together. Baking it with this dough might be ok, but the recipe as written is not usable.
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I used puff pastry to make these, using 3 layers and butter in between. I left out the raisins and used finely chopped walnuts in place of them in the filling. They were very much enjoyed as a happy ending to our Mexican themed dinner. I can see us making these very often, as my girls and I loved them! Thank you Bahill!
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RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>