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Sweet apple empanadas are small pastries filled with cinnamon-scented apples and have a crispy, golden crust. They are a traditional dessert in many cultures, especially in Spanish and Mexican cuisine.
Ingredients:
Empanadas dough:
500g wheat flour
150g cold butter (or margarine)
1 egg
150ml cold water
1 teaspoon salt
2 tablespoons sugar
1 teaspoon white vinegar (optional)
Apple filling:
4 medium apples, peeled and diced
100g brown sugar
1 teaspoon cinnamon powder
1/4 teaspoon nutmeg (optional)
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon cornstarch (optional, for thickening)
1 beaten egg (for coating the empanadas)
Icing sugar for dusting (optional)
Instructions:
Prepare the dough: In a large bowl, mix the flour, salt and sugar. Add the cold butter, cut into cubes and mix with your hands until you get a sandy texture.
Add the egg, vinegar (if using) and cold water little by little, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Make the apple filling: In a saucepan, melt the butter over a medium heat. Add the apples, brown sugar, cinnamon, nutmeg and lemon juice. Cook for 5-7 minutes until the apples are cooked through. If the filling is too runny, dissolve the cornstarch in 1 tablespoon cold water and add to the mixture. Cook until thickened. Allow to cool before using.
Form the empanadas: Preheat the oven to 180°C (350°F). Roll out the dough on a lightly floured surface to about 3mm thick. Cut into circles 10-12cm in diameter. Place 1 tablespoon of the apple filling in the centre of each circle.
Fold in half to form a half-moon shape, pressing the edges with a fork to seal. Brush the pastries with beaten egg to give them a golden finish.
Baking: Place the patties on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown. Serving: Allow to cool slightly and dust with powdered sugar before serving, if desired.