Ingredients
Method
To make the dough
- In a food processor fitted with a dough blade or a large bowl, combine the flour, sugar, and salt.
- Pulse in the cubed butter or cut in using a pastry blender or your fingers to create a crumbly texture with no large pieces.
- Mix in enough water just to bring together the pieces and create a smooth dough. Form the dough into a disc, wrap in plastic and refrigerate while you prepare the filling.
To make the filling
- In a saucepan, stir together the diced apples, sugar and lemon juice over medium heat.
- Once the mixture begins to bubble, reduce the heat to a simmer and cook, stirring often, until the apples begin to soften, 15-20 minutes.
- Stir in the vanilla extract, cinnamon, cloves, and salt. Remove from heat and allow to cool to room temperature.
To assemble
- On a lightly floured surface, roll the dough into a thin sheet. Use 10cm circular cutter to cut out circles of dough.
- Place 1-2 tablespoons of the apple filling into the center of one of the circles. Fold the dough over the filling and press the edges together to seal.
- Seal completely using the tines of a fork or create a rope appearance by pulling the edge out slightly and folding over, starting from one end and finishing at the opposite side. Repeat with remaining empanadas.
- Place the empanadas two inches apart on a parchment-lined baking sheet. Refrigerate for 20 minutes.
- Preheat oven to 180˚C and bake until the empanadas are golden brown, 20-25 minutes. Allow to rest for 5 minutes before serving. Sprinkle with cinnamon sugar
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