Breaking News Bar
posted: 1/7/2014 5:30 AM

Empanadas aka Hand Pies

hello
Success - Article sent! close
  • 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

 

Crust

1¼ cups flour

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

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.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here