A few weeks ago, I had a evening of different filling empanadas and capped the evening with an apple filled version of my own creation, here is the recipe.
4 Granny-Smith Apples (skinned, cored, and diced into small pieces)
Empanadas shells (usually come in packs of 10)
1 cup brown sugar
1 teaspoon normal sugar
1 teaspoon Cinnamon
1 dash nutmeg
1 dash salt
stick of unsalted butter
Optional: Honey or caramel sauce
Preheat oven to 350 degrees.
1. Melt 1/2 butter on medium low heat. Add the apples and let them cook for a few minutes
2. Once the apples start to get soft, add the brown sugar. Mix and let simmer.
3. Add the white sugar, cinnamon, nutmeg, salt and a little bit of the honey or caramel if you are planning to use it. Cover the pan and let it simmer for another couple of minutes.
4. Once the apples are really soft, take them off the heat and start putting the filling in the empanadas. Put a tablespoon and a half of apple filling in the center of each disk and fold over to create a half moon shape. Crimp with a fork at the ends to seal.
5. Crack the egg and use as a wash on the outside of the pastry.
6. Optional: Melt the extra butter in a sauce pan and add brown sugar and cinnamon. Brush the mixture onto the pastry as well.
7. Place in over and cook for 20 minutes.
When done, let the empanadas cool for ten minutes. Serve with a scoop of ice cream and a drizzle of caramel or honey.