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Tuesday, February 12, 2013

Cinnamon Apple Empanadas

How is everyone's week going? Mine is going great! It is my birthday week. Only a few more days until I am 40! My poor husband, with Valentines day and my birthday... it is an expensive week for him. Yesterday I got to spend some time with two of my girlfriends walking around the city and getting some of the best fish and chips I have ever had down at Tin Fish. The best part was that it was at the end of the Gaslamp so we got to walk off a lot of the calories by the time we got home. I am so blessed to live in the city!!! This is the place for me!

Well I told you yesterday that this week is Empanada week. Today I am bringing you my favorite as well as my husbands. Nice crisp granny smith apples are the star of this dish, and it is a lot easier to make than you might think! Enjoy!

Gluten-free Cinnamon Apple Empanadas

1 pinch of salt
3 tablespoons sugar
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
1/4 cup ice water

2 granny smith apples
1 TBSP sugar -or- stevia
1 tsp cinnamon
1 tbsp butter

Place flour, salt and sugar in the bowl of a mixer. 
Add the butter and cut in with a paddle until it resembles wet clumpy sand. Add the egg yolk and mix until incorporated. Add the water in a slow drizzle until it comes together in a ball. 

Place the ball of dough on plastic wrap. 

Flatten the dough into a disk, and then wrap the dough tightly and store in the refrigerator for at least 1 hour before using, or overnight until ready to use. The dough can also be frozen.

Roll out the dough.
Use a 4 inch cutter, you should have about 1 dozen disks. Place on parchment paper or silicone baking mat to ready for filling.

In a skillet add peeled chopped apples, sugar, cinnamon and butter. 

Cook until the apples are cooked to your desired consistency. I like mine al dente, still a little crisp. Others like them soft. Your choice. For me it was just 2 minutes and I was done. Just enough to blend the flavors. 

Scoop apples on to your dough.

Seal your empanadas and use a fork to crimp them closed.
Add some canola oil to a skillet and cook over medium heat until golden brown. 

1 comment:

  1. I would love these hot out of the fryer!! Apple pie hand pies.. YUM!


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