The Baking Coach: Apple Empanadas

THIS IS WHAT YOU NEED

THIS IS WHAT YOU DO

Make the Dough:

1. In a large bowl, combine the flour, baking powder, sugar, and salt.
2. Using your fingertips, crumble the shortening into the flour until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg and ⅓ cup cold water.
4. Make a well in the center of the flour mixture and pour in the liquid.
5. Mix together with a spatula at first, then use your hands to form a dough.
6. Add extra water, one tablespoon at a time if needed, until the dough is smooth and well-hydrated.
7. Knead the dough in the bowl until it becomes very smooth.
8. Wrap in plastic wrap and chill in the fridge for at least 30 minutes. (Perfect time to prep your filling!)

Make the Filling:

1. Peel, core, and finely chop the apples into tiny, pea-sized pieces.
2. In a bowl, combine chopped apples with sugar, flour, and cinnamon. Mix well.

Assemble the Empanadas:

1. Remove dough from the fridge and cut it into 6 equal pieces.
2. Lightly flour your surface or place plastic wrap/parchment paper on the counter.
3. Roll each piece into a 6-inch circle.
4. On one half of each circle, sprinkle 1 tablespoon of graham cracker crumbs.
5. Top with 2 heaping spoonfuls of apple filling.
6. Fold the dough over to cover the filling and seal the edges by pressing down with a fork.
7. Repeat for all 6 empanadas.

Cook Them:

If Frying:

1. Heat oil in a deep pan – high enough to cover the empanadas.
2. Once hot, fry until golden brown. Remove and drain on paper towels.

If Baking:

1. Preheat oven to 400°F (200°C).
2. Place empanadas on a parchment-lined baking sheet about 1 inch apart.
3. Poke 2 small vent holes in the top of each.
4. Bake for 25–30 minutes, until golden brown.
5. Brush with melted butter and sprinkle with cinnamon sugar while still warm.