Baked Apple Empanadas

Cast your vote for Baked Apple Empanadas

Choices. So many choices. I'm not talking about the big life-changing forks in the road (i.e. will you go to college, move to another town, marry)? It's the countless little every-day decisions.

Believe it or not, I do consider, every day, what I eat. I strive to eat healthy but as you can tell from the other hubs, I don't always listen to my conscience.

There's a dear friend at church, Charlie, who last week was singing the praises of the apple empanadas from the local Mexican fast-food truck. His passion was almost rapturous. I'm sure those empanadas are amazing, but I also know that they are deep fried.

We don't deep fry anything in our house. I just can't bring myself to submerge food into a vat of oil. So I created the Carb Diva non-fried version of Charlie's favorite dessert.

Source

Cook Time

Prep time: 1 hour
Cook time: 15 min
Ready in: 1 hour 15 min
Yields: 10-12

Ingredients

  • FOR THE FILLING
  • 2 large Granny Smith apples
  • 2/3 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 tsp. ground nutmet
  • 1 tsp. lemon juice
  • 2 tsp. water
  • 1 tablespoon cornstarch
  • FOR THE PASTRY
  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 2/3 cup solid shortening
  • 3 tablespoons water, (about)
  1. FOR THE FILLING: Peel, core, quarter, and thinly slice the apples. Place in a saucepan over medium heat with the sugar and spices. Cook, stirring constantly until sugar melts and apples begin to give off their juices. Turn heat to simmer and continue to cook until apples are tender, about 10 minutes. Stir together the lemon juice, water, and cornstarch. While stirring constantly, pour in the cornstarch slurry. Increase the heat slightly and continue to cook and stir until sauce begins to thicken. Remove from heat and set aside to cool.
  2. FOR THE PASTRY: Peel, core, quarter, and thinly slice the apples. Place in a saucepan over medium heat with the sugar and spices. Cook, stirring constantly until sugar melts and apples begin to give off their juices. Turn heat to simmer and continue to cook until apples are tender, about 10 minutes. Stir together the lemon juice, water, and cornstarch. While stirring constantly, pour in the cornstarch slurry. Increase the heat slightly and continue to cook and stir until sauce begins to thicken. Remove from heat and set aside to cool.
  3. (By the way, the reason the amount of water cannot be specific is because humidity greatly affects how much water your flour will accept).
  4. ASSEMBLE THE EMPANADAS: Preheat oven to 350 degrees F. Lightly coat a large baking sheet with cooking spray. Beat 1 egg and 1 tablespoon water together in a small bowl and set aside. This is an "egg wash" for the formed pastry.
  5. Place your dough on a well-floured surface. I prefer to use waxed paper or parchment baking sheets--sandwiching the dough between two sheets of paper. Roll your pastry to 1/8-inch thickness. Now, here's the Carb Diva trick. Gently pull the top paper from the pastry and then gently place it back on top of your dough. This loosens the paper from the top of the dough surface. Now, flip the entire paper-dough sandwich over. The paper that was on the bottom is now on top. Gently peel this paper off.
  6. Now you can cut your dough into 3 1/2-inch to 4-inch circles, and remove to a well-floured surface. By gathering scraps and rerolling, you should be able to get about 10-12 circles of dough.
  7. Now you can cut your dough into 3 1/2-inch to 4-inch circles, and remove to a well-floured surface. By gathering scraps and rerolling, you should be able to get about 10-12 circles of dough.
  8. Now you can cut your dough into 3 1/2-inch to 4-inch circles, and remove to a well-floured surface. By gathering scraps and rerolling, you should be able to get about 10-12 circles of dough.
  9. Now you can cut your dough into 3 1/2-inch to 4-inch circles, and remove to a well-floured surface. By gathering scraps and rerolling, you should be able to get about 10-12 circles of dough.

© 2013 Carb Diva

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