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.
Bev Horne | Staff Photographer
1¼ cups flour
6 tablespoons butter, cold
2 tablespoons shortening
2 tablespoons sugar
3-5 tablespoons ice water
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 1⁄8-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.
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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