Mini Apple Empanadas


Makes 12 empanadas


Tools Mixing bowls • Mixing utensils Measuring cups • Measuring spoons • Skillet • Muffin tin • Knife Cutting board • Fine grater (zester)

Ingredients

  • 1 lemon, zest

  • 1 ⅓ cups + 2 teaspoons all-purpose flour, divided

  • 1 teaspoon + ⅓ cup sugar, divided

  • ½ teaspoon salt, divided

  • ¾ teaspoon cinnamon, divided

  • ⅜ teaspoon baking powder

  • 7 tablespoons canola oil

  • ¼ cup cold water

  • 3 medium Granny Smith apples

  • ½ cup applesauce

Directions Step 1: Prepare ingredients

  • Preheat the oven to 350 °F. Grease muffin tin. Wash and dry produce. Zest the lemon.

Step 2: Prepare wet and dry ingredients

  • Dry: In a mixing bowl, mix 1 ⅓ C all-purpose flour, 1 tsp sugar, ¼ tsp salt, ¼ tsp cinnamon, and ⅜ teaspoon baking powder.

  • Wet: In a mixing bowl, mix 7 Tbsp canola oil, ¼ C water, and ½ the lemon zest.

Step 3: Combine wet and dry ingredients

  • In the bowl of dry ingredients, make a well in the center and add the wet ingredients. Mix the dough until it makes a ball. Let dough rest for 15 to 20 minutes.

Step 4: Make the apple filling

  • Dice the apples into small pieces. In a medium bowl, combine diced apples, ½ C applesauce, ⅓ C sugar, 2 tsp all-purpose flour, ½ tsp cinnamon, ¼ tsp salt, and remaining lemon zest.

Step 5: Fill the empanadas and cook the compote

  • Cut dough into 12 equal portions. Roll and flatten each portion into a circle shape. Place the filling in the middle, pressing down edges to seal the empanada. Meanwhile, bring remaining apples and ½ cup water to a simmer over medium-heat in a saucepan. Reduce heat to low and simmer uncovered for 10 to 15 minutes.

Step 6: Bake the empanadas

  • Place an empanada in each muffin well. Bake the empanadas 7 to 10 minutes, or until deep golden brown. Eat and enjoy!


LOCATION

 

BASALT, CO

 

PHONE

 

970-414-0621

 

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