Apple Empanadas (Spanish Apple Hand Pies)
This apple empanadas recipe oozes with fall flavor -- subtly sweet apples are scented with cinnamon, encased in an olive oil crust, and baked to golden perfection. Apple hand pies are the perfect afternoon snack or lunchbox treat.
Servings: 12
Ingredients
For the Dough:
- 3 cups (360g) all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 1/2 cup tepid water
For the Filling:
- 3 large sweet or semisweet apples (about 24 ounces), peeled, cored, and diced
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
For the Topping:
- 1 large egg
- 1 tablespoon water
- Sugar, for sprinkling
Instructions
- Make the dough. Add the flour, sugar, and salt to a food processor and blitz a few times to combine. With the food processor running, stream in the olive oil. Continue to run the food processor as you stream in half of the water. Pause and scrape the bottom and sides of the food processor to redistribute any dry or wet spots in the dough. Turn the food processor back on and stream in the remaining water until the dough comes together into a mass.
- Knead the dough. Scrape the dough onto a clean work surface and knead by hand until the dough comes together and no dry bits of flour remain, about 30 seconds. The dough should be smooth and not sticky. Cover the dough and let it rest while you prepare the apple filling.
- Make the apple filling. Heat the olive oil in a large nonstick saute pan over medium-high heat. Once the oil is shimmering (but before smoking), test the temperature by adding 1 apple piece. The apple should sizzle audibly but gently when the pan is hot enough. Adjust the heat if necessary. Add the remaining apples along with the sugar and cinnamon, and spread them as close to a single layer as possible in the pan. Cook, stirring occasionally, until the apples begin to caramelize, 5 to 10 minutes.
- Finish the filling. Take the pan off the heat. Add the lemon juice, vanilla extract, and lemon zest and toss to coat the apples evenly. Set aside until cool enough to handle.
- Preheat the oven. Arrange an oven rack in the center of the oven and preheat to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Begin rolling the dough. Divide the dough into 12 equal pieces. Work with one piece of dough at a time, keeping the others covered to prevent them from drying out. With a rolling pin, roll each piece of dough into a circle about 5-inches in diameter. The olive oil in the dough should prevent it from sticking to the counter, but you can sprinkle the dough and work surface with a light dusting of flour as needed if it begins to stick.
- Fill the empanadas. Spoon 2 generous tablespoons of the apple filling into the center of the dough. Start at one end of the empanada and use your thumb and forefinger to fold the edge up and twist, rolling the two edges together towards the center of the empanada. Gently pinch the rolled edge so it holds. Keep folding and twisting the edges in this way until you reach the other end of the empanada. Alternatively, use the tines of a fork to press and seal the edges together. Repeat this process of rolling, stuffing, and crimping until you have used all of the dough.
- Bake. Arrange the empanadas evenly spaced on the lined baking sheet. In a small bowl, whisk the egg with a tablespoon of water. Brush a light coating of the egg wash on the tops of the empanadas with a pastry brush and sprinkle generously with sugar. Bake for 25 minutes, or until golden brown.
Video
Notes
- I like Fuji apples for this recipe, but Golden Delicious, Honeycrisp, Cortland, Braeburn, or a mix of apples would also work. If you’re using a tarter variety, like Granny Smith, you may want to increase the sugar to taste.
- Store leftover empanadas in an airtight container on the counter for up to 2 days or in the refrigerator for up to 4 days. Reheat them at 350°F for about 15 minutes, or until warmed through. This retains the texture of the crust.
- Apple empanadas also freeze well for up to 3 months either before baking, or after. In either case, freeze in a single layer on a sheet pan. Once frozen, transfer to a freezer bag or freezer-safe container. For uncooked frozen empanadas, bake from frozen at 400°F until cooked through, about 25-30 minutes. To reheat cooked frozen empanadas, bake in a 350°F oven for 15 minutes, or until warmed through.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 219.2kcal | Carbohydrates: 26.4g | Protein: 3.7g | Fat: 10.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.6g | Trans Fat: 0.002g | Cholesterol: 13.6mg | Sodium: 103.6mg | Potassium: 40.5mg | Fiber: 0.9g | Sugar: 2.5g | Vitamin A: 20.8IU | Vitamin C: 0.4mg | Calcium: 8.3mg | Iron: 1.6mg
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