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• Total Time 60 min
• Yield 12 Servings
• Level Medium

Because of the work involved, empanadas are often now only made for special occasions. While traditionally the individual pies are deep fried this recipe provides for the option of baking them.
 

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Ingredients

• For the pastry:
• 2 cups all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup solid vegetable shortening
• 1 egg
• 4 tablespoons ice water
• For the filling:
• 1/4 cup raisins (or more if you like)
• 3 granny smith apples
• 1 cup water
• 1 teaspoon cinnamon
• 2 cups sugar
• 1 cup water
• 1 teaspoon lemon juice
• Egg wash:
• 1 egg
• 1 tablespoon water
• Granulated sugar for sprinkling

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Directions

1. 1. Note: To lessen the workload, many people buy the dough ready to use; they are called tapas de empanadas (empanada shells) and come frozen. They are usually found in Hispanic stores and markets.
2. For the pastry:
3. 2. In a medium mixing bowl, combine flour, sugar, salt and cinnamon. Cut in the shortening until the flour has the texture of rough corn meal. Whisk the egg and mix it into the dough. Add the water, a little at a time, until dough is moistened and sticks together to form a ball.
4. 3. Wrap the dough in plastic wrap and keep it in the refrigerator until needed.
5. For the filling:
6. 4. Boil one cup of water. Put the raisins in a bowl and pour the boiling water over them. Let the raisins continue to soften until needed for recipe.
7. 5. Peel and core apples; cut into thin slices.
8. 6. Bring another cup of water to a simmer in a shallow pan. Add apples and cinnamon; let the water simmer until the apples are fork tender. Add more water, a little at a time, if necessary to cook the apples until they are soft. Drain and reserve until needed.
9. 7. Combine sugar, water and lemon juice into a small sauce pot and place over medium heat. When it begins to warm reduce the burner to medium low. Stirring constantly, let the mixture simmer until it reaches 335 degrees (use a candy thermometer).
10. 8. Stir in the cooked apples and rehydrated raisins. Keep the caramel apples over low heat, stirring occasionally, so that the mixture does not harden.
11. To assemble and cook:
12. 9. Preheat oven to 350 degrees F.
13. 10. Whisk together the egg and water to make an egg wash.
14. 11. Get the dough out of the refrigerator and on a lightly floured surface, roll it out to between 1/8 and 1/4 inch thick. Use an approximate 4 inch form to cut the dough into circles. Rework pieces if necessary to make a dozen circles.
15. 12. Place a large spoonful of filling in the center of each dough circle. Using a pastry brush, lightly brush the egg wash around the edge of half of each circle of dough. Fold the dough over the filling so that the edges meet. Press the edges together using the tines of a fork.
16. 13. If you are going to deep fry them, cook them until golden brown. Remove them from the oil and sprinkle lightly with granulated sugar. Let them sit for at least five minutes before serving.
17. 14. If you are going to bake them arrange the empanadas on a prepared cookie sheet. Lightly brush tops of empanadas with egg wash and sprinkle lightly with granulated sugar.
18. 15. Bake for about 10 minutes (ovens will vary) or until lightly browned.
19. 16. Remove the empanadas from oven and let them sit at least five minutes before serving.