Apple Empanadas (Spanish Apple Hand Pies) Recipe

Spanish apple hand pies, baked apple empanadas, are a tasty afternoon snack or rustic dessert. Fill cinnamon-scented apples into a simple empanada dough made with extra virgin olive oil (no butter).

Ingredient

– 3 cups (360g) all-purpose flour – 1 teaspoon sugar – ½ teaspoon kosher salt – ½ cup extra virgin olive oil – ½ cup tepid water – 3 large sweet or semisweet apples peeled, cored, and diced – 1 tablespoon extra-virgin olive oil – 2 tablespoons sugar – ½ teaspoon ground cinnamon – 2 teaspoons lemon juice – 1 teaspoon vanilla extract – ½ teaspoon lemon zest – 1 large egg – 1 tablespoon water – Sugar, for sprinkling

Direction

Process flour, sugar, and salt. While the food processor runs, add olive oil. Keep the food processor running with 1⁄2 water. Stopping the food processor and scraping the bottom and sides redistributes dry or moist dough

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To produce dough, restart the food processor and add water.Hand-knead the dough for 30 seconds on a clean surface until it comes together and no flour remains. Ideal dough is smooth and non-sticky. While creating the apple filling, cover the dough and rest.

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Cook olive oil in a large nonstick saute pan over medium-high heat. When the oil shimmers but before smoking, add an apple slice to test the temperature. The apple should softly sizzle in a heated pan. Adjust heat as needed. 

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 Add the remaining apples, sugar, and cinnamon to the pan and distribute them as thinly as possible. Cook 5–10 minutes, stirring periodically, until apples caramelize.

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Remove pan from heat. Mix apples with lemon, vanilla, and zest. Let cool before handling.Center an oven rack and heat to 400°F. Line a baking sheet with silicone or parchment.

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Divide dough into 12 equal pieces. Cover other dough pieces to prevent drying. Work alone. Pin each dough piece into 5-inch rounds. Although olive oil should prevent dough from sticking to the counter, gently dust it and the work surface.

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Place 2 heaping teaspoons of apple filling in the dough center. Fold and twist one end of the empanada using your thumb and fingers, rolling the two sides toward the center. 

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Gently squeeze the rolled edge to secure. Continue folding and twisting the edges until the empanada is finished. Fork-seal the edges instead. Repeat rolling, filling, and crimping until all dough is utilized.

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Arrange empanadas evenly on the baking sheet. Beat one egg with a tablespoon of water in a small bowl. Brush egg wash and sugar on empanadas. Bake 25 minutes till browned.

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also see

also see

Holiday Sangria  Recipe