Abuela's Apple Empanadas
Authentic apple-filled pastries, known as empanadas or turnovers, are prepared from scratch with a sweet caramel apple filling and crispy dough.
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Instructions
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Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl.
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Cut lard into the dry ingredients with a pastry cutter or knives until the mixture is crumbly.
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Beat egg with water, then add to the flour mixture and knead until a dough forms.
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Cover and refrigerate the dough for 30 minutes.
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Start boiling 1/2 cup of water in a shallow saucepan; add apples and cinnamon, simmering until apples are tender and water evaporates.
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In a separate small saucepan, combine sugar, lemon juice, and 1 tablespoon of water; warm over low heat, stirring constantly until simmering.
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Once the sugar mixture turns golden (or reaches 335 F/168 C), remove from heat and continue stirring.
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Quickly fold in the cooked apples and softened raisins; keep the filling warm over low heat if it begins to harden.
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Roll the dough on a lightly floured surface to 1/4-inch thickness and cut into 4, 5, or 6-inch circles, re-rolling scraps as needed.
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Place 1, 2, or 3 tablespoons of filling onto the center of each dough circle based on its size.
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Fold the dough over to form a semi-circle and seal the edges by pressing with a fork.
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Refrigerate the assembled empanadas for 3 hours.
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Heat oil in a deep pan to 350 F (177 C).
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Deep-fry the cold empanadas in batches for 6 to 7 minutes until golden brown, adjusting heat as necessary.
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Drain empanadas briefly on a metal rack or absorbent paper before serving.