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posted: 1/7/2014 5:30 AM

Empanadas aka Hand Pies

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  • Elizabeth Morgan and her sister Moira like their empanadas filled with Nutella and marshmallows or sautéed apples.

       Elizabeth Morgan and her sister Moira like their empanadas filled with Nutella and marshmallows or sautéed apples.
    Bev Horne | Staff Photographer



1¼ cups flour

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6 tablespoons butter, cold

2 tablespoons shortening

2 tablespoons sugar

3-5 tablespoons ice water

Apple filling

3 apples, peeled, cored and diced

2 tablespoons unsalted butter

½ cup (packed) brown sugar

1 teaspoon ground cinnamon

For the crust: In a large bowl mix flour and sugar. Using a pastry cutter or two knives, cut butter and shortening into the mixture until butter is the size of a pea. Sprinkle water in a little at a time and mix until a ball begins to form. Roll into ball and refrigerate for 20 minutes.

For the apple filling: Add all ingredients to skillet and cook over medium-high heat for 2 to 3 minutes until the butter is melted and the apples are just soft. Set aside.

To assemble: Heat the oven to 375 degrees. Line a baking sheet with parchment paper.

Take the dough from the refrigerator and roll until it is about 18-inch thick. Cut circles 6 inches in diameter. Reroll the dough if necessary. Place pastry discs onto prepared pan. Using a slotted spoon, spoon about two tablespoons of apple mixture into the center of one circle and fold over, pressing ends together with a fork. Brush the top of the pies with an egg wash and sprinkle with raw sugar for a glossy finish. Bake empanadas 18-20 minutes or until crust is golden brown.

Serves six.

Cook's note: In lieu of apple filling, try this S'mores Filling: Spread each crust with 1 tablespoon hazelnut spread (such as Nutella) and 6 mini-marshmallows. Fold and bake as directed.

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