Invite kids into the kitchen to help you create these delicious empanadas with seasonal apple filling.
The hardest part about making an empanada is deciding on the filling. Will you make it sweet or savory? Today we made sweet Apple Empanadas, mostly because I have a basket of wilting apples at home and had to put them to good use. As I was pressed for time, I used a store bought pie crust dough for making the Apple Empanadas. But making your own dough from scratch might guarantee even yummier results.
My kids love to help me make the empanadas. I typically let the kids assemble the filling and then we seal the empanadas together. And even though often they don't look as attractive as they should, my kids enjoy them all the more if they were involved in the process of making them.
Apple Empanada Recipe
Empanada Dough from Epicurious
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tablespoon distilled white vinegar
- Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
- Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
- Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
1 bruised apple (here is a perfect chance to use up all those less than perfect apples)
1 tsp of ground cinnamon
2 tsp of sugar or honey
1 tbs of chopped up raisins
Cut up the apple into small dice. Now you can either mix it with the other ingredients. Or you can simply sprinkle cinnamon, sugar, and raisins as you're making the empanadas.
- Preheat oven to 400F or 200C
- Cut out either circles or other shapes using cookie cutters. Make sure the surface is sufficient to fill it up well, leaving enough margin for securing the edges, so that they create a leakproof empanada.
- Now, place the apple stuffing in the middle of the dough cut-out. Here you can either fold it in half, brushing the edges with a bit of water or egg white to create the seal. You can also use a fork to help seal the edges, just press the top of the fork against the edges.
- It is advisable to let the prepared empanadas to rest in the refrigerator either overnight or for at least 30min. This helps the dough to firm up and create a better seal.
- Place the empanadas in the oven for 18-25 minutes, until golden.
They are delicious either hot or cold. And to be honest with you, my kids love them for breakfast, lunch or dessert...
Ideas for other empanada fillings
- Chicken Empanada, could be made with a variety of veggies, such as diced carrots and peas.
- Spinach and Cheese Empanada
- Apple, Cinnamon, Ricotta Empanada. Follow the instructions, except add 1/2 cup of ricotta cheese to the mix.
- Bacon Shrimp Empanada
If you have your own favorite Empanada filling recipe, please share with us!