| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
16 servings
|
Ingredients
Empanada Dough
- 4 cups all purpose flour
- 1 teaspoon Salt
- 1/2 cup butter melted
- 4 egg yolks
- 1 cup water
For the Filling
- 3 tablespoons butter
- 3 granny smith apples peeled and diced
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- Pinch Salt
- 1 teaspoon cornstarch
- 1 teaspoon water to make slurry
- 2/3 cup vegetable oil for frying
Churro Mixture
- 1/4 cup white sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter melted for brushing
Ingredients
Empanada Dough
For the Filling
Churro Mixture
|
|
Instructions
For the dough
- Mix the flour and salt in a large bowl to combine.
- Add the melted butter, egg yolks, and water to the flour mixture.
- Mix until the dough begins to form. Transfer to a dusted flour surface and continue to knead until a consistent ball of dough forms. If the dough feels too wet, add flour one tablespoon at a time until it no longer sticks to your hands.
- Cover the dough with a towel and let chill in the fridge for at least 30 minutes.
- Divide the dough into quarters, then into eighths, then sixteenths. Roll each piece into a ball. On a flour dusted surface roll each ball into a round circle using a rolling pin.
For the Filling / Assembly
- Combine brown sugar and granulated sugar in a medium bowl. Set aside.
- Peel and core apples. Chop into ¼ cubes. Set aside.
- In a saucepan combine brown sugar, cinnamon, salt, and butter over medium-low heat. Cook until the butter and sugar become liquid and bubbly.
- Add the apples to the pan and toss gently to coat with the sauce. Cook for a few minutes before adding the cornstarch slurry and toss again to coat.
- Once filling begins to thicken and the apples begin to soften, remove from heat and set aside to cool.
- Once cool, add a tablespoon or two of the filling into the center of the empanada discs.
- Brush a small amount of water on the lower half of the empanada disc. Fold empanada dough over so it meets the moistened half of the dough. Press lightly with fingertips.
- Using a fork, press the empanada dough to seal and crimp the edges shut.
- Heat 2/3 cups of oil in a frying pan to around 350°F and fry empanadas on each side until golden brown and crispy on the outside. Use more oil if needed.
- Once fried, brush both sides of the empanada with melted butter and roll in the cinnamon / sugar mixture.
- Serve and enjoy!
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