Apple Pie Empanadas
By Laura Rege
Yields:
10
Prep Time:
30 mins
Total Time:
1 hr 30 mins
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Ingredients
For the filling
- 2 Tbsp.
butter
- 2
large granny smith apples, peeled and diced into 1/2" pieces
- 1/4 cup
granulated sugar
- 2 Tbsp.
packed light brown sugar
- 1 tsp.
lemon juice
- 1/2 tsp.
pure vanilla extract
- 1/4 tsp.
ground cinnamon
Pinch of kosher salt
- 2 tsp.
cornstarch
For the empanadas
All-purpose flour
- 1
package (2 crusts) refrigerated pie dough
- 1
large egg, lightly beaten
Cafe Bustelo® Espresso, for serving
Directions
- Step 1In a medium saucepan over medium heat, melt butter. Add apples, sugar, brown sugar, lemon juice, vanilla, cinnamon, and salt. Cook, stirring occasionally, until apples are soft, about 10 minutes. Add cornstarch and cook, stirring, until thickened, 1 minute more. Transfer to a medium heatproof bowl and let cool to room temperature.
- Step 2Preheat oven to 400° and line two large baking sheets with parchment. On a lightly floured surface, stack pie crusts and roll out to a ¼-inch thick. Using a small bowl or a 4” round cutter, cut out 8 circles. Re-roll scraps to cut out two additional rounds.
- Step 3Transfer rounds to prepared baking sheets. Add a generous tablespoon of apple mixture to the center of each. Brush egg around edges of each round. Fold pie crusts over apple mixture, then press a fork around edges to seal. Freeze until just firm, about 30 minutes.
- Step 4Brush empanadas with egg wash and sprinkle with sugar. Bake until crust is golden, 20 to 25 minutes. Serve with Cafe Bustelo® Espresso.
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