Apple empanadas
Recipe from the book "Pasteleria del Sur de Chile, los recuerdos de Gustavo Sáez" (Pastry of Southern Chile, the memories of Gustavo Sáez). A sweet treat that can be enjoyed for dessert or breakfast.
17 units
For the dough: -330 g (2 3/4 cups) of flour. -100 g (1/2 cup) of sugar. -210 g (1 3/4 cups) of butter. -30 g (1/4 cup) of water. -100 g (2 eggs) -2 g (1 pinch) of salt.
- Combine all ingredients except the butter and knead. *Incorporate the softened butter (at room temperature) and continue kneading. *Once the dough is smooth and homogeneous, let it rest in the refrigerator for one hour. *Roll out the dough with a rolling pin and cut out shapes using a 10 cm diameter cookie cutter.
For the compote: -800 g (8 cups) apple. -80 g (1/2 cup) sugar. -20 g (1 unit) lemon juice. -1 g (1/2 tsp) ground cinnamon. -1 g (1/2 tsp) orange zest.
- Peel the apples and sprinkle them with lemon juice. Dice them, add the flavorings and sugar. Cook them covered over low heat with a little water until they form a compote. Don't let them fall apart completely. Once off the heat, arrange them on a baking sheet to cool quickly.
Assembly: *Take a disc of dough and fill it with a spoonful of apple compote. *You can moisten the edges of the dough with water or egg white to help them seal. *Fold the dough over itself, forming a half-moon shape. Seal it well with a fork or a pastry cutter. *Beat an egg and brush the empanadas with it. *You can prick the top of the empanada with a fork to allow steam to escape during baking and prevent them from bursting. *Bake at 160°C (325°F) for 15 minutes or until golden brown.
- Once cooled, sprinkle with sugar.
