How to Make Apple Empanadas

Step 1 : For the dough, place the sifted flour in a large bowl along with the sugar and add the shortening until well incorporated with the flour. Let it rest inside a plastic bag without sealing it, so the dough doesn't become too dry.

Step 2 : For the filling, in a small pot, place the diced apples with sugar, cinnamon, and butter over medium heat. Cover and, when they begin to release juice, mash them with a wooden spoon.

Step 3 : When the apple looks shiny, it means it's cooked. At that point, pour in the dissolved cornstarch in water and stir constantly until it thickens.

Step 4 : Then, let it cool at room temperature so you can fill the empanadas at the right moment.

Step 5 : Now, take portions of about 50 grams of dough and form small balls, then flour them to roll them out (the same way as for any other empanada).

Step 6 : Once the dough is rolled out, fill them with the prepared apple purée (about a tablespoon), close them, gently press with the tip of your index finger, and fold. If you can't do this, use a fork to crimp the edges and give it a fan-shaped look.

Step 7 : Use the same fork to prick the center of the empanada, so that as it bakes and heats, the filling doesn’t burst through.

Step 8 : When they are ready, place them on a baking sheet and bake for about 20 minutes or until golden at 200 degrees Celsius.

Step 9 : Remove from the oven while still warm and sprinkle with sugar and cinnamon.