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      Empanadas de la Manzana

      Empanadas de la ManzanaBy: Chef Emerald Coleman


      • Dough:
      • 3 cups flour
      • 4 tsp sugar
      • 1 tsp cinnamon
      • 3 tsp baking powder
      • pinch of salt
      • 1/2 cup lard or shortening
      • 3/4 cup water
      • 1 egg
      • Filling:
      • 4 lbs apples, peeled, cored, and cut into small cubes
      • 2 cups sugar
      • 1 tbsp cinnamon
      • 1 cup raisins, softened in water and drained
      • 1 cup water
      • 1/8 cup water
      • 1 tsp lemon juice



      1. Mix flour, sugar, cinnamon, paking woder and pinch of salt together. {}Cut in lard with pastry cutter or 2 knives until the mixture resembles coarse meal.

      2. Whisk egg and add 3/4 cup water. {}Add flour mixture and knead until dough forms. {}Cover and refrigerate for 30 minutes.

      3. Lightly flour a surface and roll out dough to 1/4 inch thick. {}Cut into circles.


      1. Bring 1 cup water to a simmer in pan. {}Add in apples and cinnamon and simmer until apples are tender.

      2. In a small saucepan, mix together sugar, lemon juice and 1/8 cup water. {}Begin to warm over low heat, stirring constantly. {}When the sugar is a dark gold color, remove from heat and stir in apples and softened raisins.

      Place 1 tbsp (or more) in the center of the dough circle. {}Fold dough over to maked a filled half-circle. {}Use a fork to press the edges together. {}Refrigerate uncooked empanadas for 3 hours. {}Fry in 350-degree oil for 6 to 7 minutes or until golden brown.