Dozen Empanadas Recipe
Apple sticks, orange slices and assorted flavors.
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Ingredients
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Dough
Filling
Serving
Method
Dough Preparation
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure even distribution.
Add Butter
Cut the unsalted butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Add Cold Water
Gradually add cold water, a few tablespoons at a time, mixing until the dough comes together. It should be moist but not sticky.
Chill Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
Filling Preparation
Prepare Apples
In a medium bowl, combine the sliced apples, sugar, cinnamon, orange zest, and orange juice. Toss until the apples are well coated.
Assembling Empanadas
Roll Out Dough
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles.
Fill Empanadas
Place a tablespoon of the apple filling in the center of each dough circle. Be careful not to overfill.
Seal Empanadas
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for a decorative touch.
Cooking
Bake Empanadas
Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.
Serving
Serve Empanadas
Serve the baked empanadas warm with assorted fruit slices on the side.