Imagine biting into a golden, flaky pastry that crumbles perfectly to reveal a warm, cinnamon-spiced apple filling that dances on your taste buds! These Spanish Apple Hand Pies are not just a dessert; they're a culinary journey that transforms simple ingredients into an extraordinary experience. Whether you're a baking novice or a seasoned chef, these empanadas promise to transport you straight to the charming streets of Spain with every delectable bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 12 empanadas
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled
- 1/4 cup cold water
- 2 cups apples, peeled and diced
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine flour and salt. Cut the chilled butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.
- Gradually add cold water and mix until the dough comes together. Knead briefly, then form into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest.
- While the dough chills, prepare the apple filling. Peel and dice the apples into small, uniform cubes. In a separate bowl, mix the diced apples with sugar and cinnamon, ensuring the apples are evenly coated.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round 4-inch cookie cutter or glass to cut out circles.
- Place a small spoonful of apple filling in the center of each dough circle, being careful not to overfill.
- Fold the dough over to create a half-moon shape. Crimp the edges with a fork to seal completely, ensuring no filling escapes.
- Arrange the empanadas on the prepared baking sheet. Brush the tops with beaten egg wash to create a golden, shiny finish.
- Cut small slits on top of each empanada to allow steam to escape during baking.
- Bake for 25-30 minutes, or until the empanadas are golden brown and crispy.
- Remove from oven and let cool on a wire rack for 10 minutes before serving. Can be enjoyed warm or at room temperature.
Tips
- Keep your butter and water ice-cold to ensure a flaky, tender crust that melts in your mouth.
- Don't overfill your empanadas - this can cause them to burst during baking.
- Use a mix of sweet and slightly tart apples like Granny Smith and Honeycrisp for a more complex flavor profile.
- Chill the dough for at least 30 minutes to prevent shrinkage and maintain the empanada's shape.
- Use a fork to create a decorative and secure seal around the edges.
- Egg wash is key to achieving that beautiful golden-brown shine - don't skip this step!
- Let the empanadas cool slightly before serving to allow the filling to set and prevent burning your mouth.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
