Low Sodium Sweet Apple Empanadas

Total time1 hr 35 min

Prep time40 min

Cook time25 min

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Ingredients

12 servings

For the dough

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
1 large egg
4–6 tbsp ice water

For the filling

3 medium apples (about 1 ½ lb), peeled, cored, and cut into ¼-inch dice
2 tbsp unsalted butter
⅓ cup packed light brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp fresh lemon juice

For assembly

1 large egg, beaten
2 tbsp granulated sugar
¼ tsp ground cinnamon

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2
Beat the dough egg lightly and add it to the flour mixture along with 4 tbsp of the ice water. Stir with a fork until the dough just begins to come together, adding the remaining ice water 1 tbsp at a time until the dough holds when pressed — it should be shaggy but not sticky. Turn it out, press into a flat disk, wrap, and refrigerate for 30 minutes.

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