These flaky pastry empanadas are baked (not fried) and filled with tart warm apples, with a coating of sugar and cinnamon that lends an irresistible crunch to the crust. Such a great alternative to apple pie!
Cinnamon-sugar mixture, 1 teaspoon ground cinnamon mixed with 1/4 cup sugar
Instructions
Make Apple Filling:
Combine all apple filling ingredients in a large mixing bowl and set aside.
Make Empanada Dough:
In a stand mixer mix the first 5 dry ingredients. Add in the shortening. In a separate bowl whisk the eggs and milk and combine with dry ingredients. Continue to combine until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
Assemble and bake empanadas:
Preheat the oven to 350 degrees F.
Divide empanada dough into 24 pieces. On a floured surface, roll out the dough pieces into small round circles. Place a small dollop of apple filling on one half of each of the rolled out circles. Wet the edges of the circles with water to help seal the two halves. Fold over the dough and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.
Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon-sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
Spray a large cookie sheet with cooking spray; place the empanadas on the cookie sheet and bake for 13 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
Notes
These empanadas are delicious and not overly sweet which is what I love about them, but if you are looking for a sweet apple filling feel free to add sugar to the filling mixture.