Original Puerto Natales Apple Empanada Recipe
I got this amazing homemade apple empanada recipe from a lovely woman in Puerto Natales, Chile Patagonia. We were staying in their lovely little guest house while we were waiting for our ferry to Argentina, and all of a sudden this amazing smell hit me and took me straight to the kitchen.
She had just made these amazing vegan empanadas, and I was lucky enough to help her in making more. They are the best sweet empanadas I’ve ever had. She was so kind to allow me to share this recipe with you. I hope you can make them and get a taste of southern Chilean cuisine.
For the crust
- 700 g all-purpose flour
- 1/2 TBSP brown sugar
- 70 g vegan butter chilled and cubed
- 125 g cold water
- Pinch of sea salt
For the filling
- 1 kg apples diced
- 100 g brown sugar
- 1 tsp cinnamon powder
- 1 TBSP lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground clove
- Pinch of sea salt
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.
- 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