Apple Empanadas

I still remember the smell of the dough as it fried in the pan.

Rating: 5 / 1 Review

Prep time: 240 -- Cook time: 20 -- Total time: 260

Yield: 8


3 cups flour
4 teaspoons sugar
1 teaspoon cinnamon
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 egg
1 3/4 cup water, divided
4 pounds cubed apples
2 cups sugar
1 tablespoon cinnamon
1 cup raisins
1 teaspoon lemon juice


For dough
Mix the flour, sugar, cinnamon, baking powder salt together. Whisk shortening and egg into water and add to the flour mixture. Knead until dough forms. Cover and refrigerate for 30 minutes.

Roll out dough to 1/4 inch thick. Cut into 5-inch circles.

For apple filling
Bring water to a simmer in a shallow pan. Add in apples and cinnamon and simmer until apples are tender and water is evaporated.

In a small saucepan mix together sugar, lemon juice and water. Warm over low heat, stirring constantly until 335 degrees, when it is a dark gold color. Remove from heat, and keep stirring. Stir in apples and raisins.

Place 2 tablespoons of filling in the center of the dough circle. 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 7 minutes or until golden brown.