Apple empanadas

Monday, February 2, 2009

I told you yesterday I would post another empanada recipe today. These are fried and taste just like little apple pies! So yummy!

What you’ll need:

For the pastry:

2 c flour
1 tsp salt
1 c shortening
6 - 7 Tbl water
1 egg, beaten

For the filling:

2 large apples, peeled and diced
½ c apple cider
½ c sugar
½ tsp cinnamon
1/8 tsp nutmeg
1 Tbl cornstarch
1/8 c raisins (optional)

For topping:

¼ c sugar
½ tsp cinnamon

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 to about ¼” thickness. Cut into circles with a 3-½" biscuit or cookie cutter (or a glass if you don‘t have cookie/biscuit cutters). In a medium saucepan, mix together apples, cider, sugar, cinnamon, nutmeg and raisins if you are using them. Cook 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 it thickens, usually about 5 minutes. 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. Place several empanadas in hot oil at a time, cooking until the first side is golden brown. Turn over and cook second side until golden brown. Remove and drain on paper towels. Sprinkle tops of empanadas with cinnamon and sugar mixture. Makes 12 - 15 empanadas.

Cost:
flour - $2.12/5 pound bag
eggs - $1.09/ dozen
apples - $2.25/bag
apple cider - $2.85
sugar - $1.99/4 lb bag
cinnamon - $1.85
cornstarch - $1.29
raisins - $1.12/box
Total - $3.18

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