This is just a little something I whipped up this past weekend. Actually, these were big somethings, almost big enough for a meal. The filling is from this recipe, while the dough is adapted from this recipe.
Baked Apple Empanadas
Make the dough first, as it needs to rest before you roll it out.
1 cup all-purpose flour
1-1/3 cup whole wheat pastry flour
1 tablespoon sugar
1 teaspoon salt
6 tablespoons coconut oil
1 tablespoon margarine
1/4 – 1/3 cup water
1/2 cup golden raisins
1/4 cup brandy, rum or apple juice
5 cups diced apples, 1/4-inch size (I used 3 huge Honeycrisp apples)
juice and zest of 1 lemon
1 tablespoon margarine
1 tablespoon cornstarch
1 teaspoon ground cinnamon
scant 1/4 teaspoon nutmeg
1/4 cup white sugar
1/4 cup brown sugar
To make the dough:
Whisk together flour, sugar and salt in a medium bowl. Melt coconut oil and margarine together and add to flour. Blend well with a fork. Add a couple of tablespoons of water, then continue blending in water 1 tablespoon at a time until the dough is no longer crumbly. (Once my dough was just holding together in a solid ball, I added 2 more tablespoons of water.) Knead the dough for about five minutes until it is smooth.
Cover the dough and allow it to rest at room temperature for about an hour. (You can also refrigerate the dough overnight.)
To make the filling:
Soak the raisins in the brandy or other liquid while you prepare the rest of the filling. Toss diced apples with lemon juice and zest to keep the them from browning.
Melt the margarine in a large skillet. Add the apples and stir to coat. Cook on medium, stirring frequently, for 5 minutes. Add remaining ingredients, including the raisins and brandy, and cook until mixture thickens slightly. Set aside to cool.
To put the empanadas together:
Preheat the oven to 375 F.
Divide the dough into 8 balls. With a rolling pin, roll out a dough ball to about 6 inches in diameter. If the edges of your disk are uneven, trim them, add them back to the center of your disk, and roll out again.
Put about 1/8 of the filling in the center and fold the dough in half. A pastry scraper will make this easier. Crimp the edges together with a fork. Continue with the remaining dough and filling.
Place empanadas on a lightly greased cookie sheet and bake for 15-20 minutes, or until dough is lightly golden.