⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

🍽 Ingredients

• 1 ½ cups All-purpose flour
• ½ cup Shortening or butter
• ½ teaspoon Salt
• ¼ cup Ice water
• 3 medium Apples (Granny Smith or Honeycrisp recommended)
• 2 tablespoons Brown sugar
• 1 teaspoon Ground cinnamon
• ¼ teaspoon (optional) Ground nutmeg
• 1 tablespoon Milk or egg wash

📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for perfectly baked empanadas!
2. In a medium bowl, gently toss together the peeled, cored, and thinly sliced apples (about 3 medium apples) with 2 tablespoons of brown sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg (optional but recommended!), and a pinch of salt. Let this sit for about 10-15 minutes to allow the apples to release their juices and soften a bit. This step is often overlooked, but it makes all the difference. Trust me!
3. On a lightly floured surface, roll out your pie crust to about 1/8 inch thickness. If using store-bought, make sure it's nice and pliable. If using homemade, get it out of the fridge and at room temperature so you can work with it. You should be able to see through it slightly.
4. Using a 4-inch cookie cutter (or a knife and your best guess!), cut out circles from the rolled-out dough. I aim for about 8, but you might get more or less depending on how well you cut out the dough. This step might take a few tries, so don't worry if it's not perfect the first time!
5. Spoon about 2 tablespoons of the apple filling into the center of each dough circle. Don't overfill or they might burst in the oven. I personally find overfilling is my arch-nemesis in pastry making.
6. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal them tightly. This needs to be airtight, or the filling will leak out!
7. Place the empanadas onto a baking sheet lined with parchment paper. This is extremely important to prevent sticking and for easy cleanup after. I know from many disastrous experiences.
8. Brush the tops of the empanadas with a little bit of milk or an egg wash (beaten egg mixed with a splash of water for extra shine). Then, sprinkle lightly with more cinnamon sugar if you desire.
9. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. The time might depend on the oven's temperment, so keep an eye on them!
10. Remove from the oven and let cool slightly on a wire rack before serving. These are best served warm, but honestly, they're delightful at any temperature. Enjoy!

📝 Notes

• For a richer flavor, use a combination of butter and shortening for the crust. Remember to keep the ingredients chilled for a flakier crust!
• Adjust the amount of cinnamon and nutmeg to your liking. More is more, sometimes! (haha)
• If you don't have a cookie cutter, you can use a knife or a glass to cut out the dough circles.