Pescatarian Sweet Apple Empanadas
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Learn more →Ingredients
12 servings
For the dough
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- 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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