Instead of filling with beef, empanadas can serve as tempting little apple pies

09/21/2012 10:00 EDT | Updated 11/21/2012 05:12 EST
These pastries are traditionally filled with a beef mixture, but they also make delicious little apple pies.

Apple Empanadas

750 ml (3 cups) all-purpose flour

2 ml (1/2 tsp) salt

125 ml (1/2 cup) lard

2 eggs

175 ml (3/4 cup) milk


1 l (4 cups) coarsely diced peeled apples (about 1 kg/2 lb)

125 ml (1/2 cup) granulated sugar

30 ml (2 tbsp) all-purpose flour

5 ml (1 tsp) cinnamon

2 ml (1/2 tsp) grated nutmeg

In a large bowl, whisk together flour and salt. With pastry blender, cut in lard until mixture is in very fine crumbs. Whisk 1 egg with milk; pour over flour mixture stirring until it clumps together. Turn out onto floured surface and knead to form soft dough. Wrap and refrigerate for 30 minutes. (Can be refrigerated for up to 2 days.)

Filling: In a bowl, stir together apples, sugar, flour, cinnamon and nutmeg.

Divide dough into 12 pieces and form into balls. On a lightly floured surface, roll each into a 15-cm (6-inch) circle. Spoon about 75 ml (1/3 cup) of the filling onto half of each circle, mounding slightly.

Fold other half over and press to seal. (A floured fork works well.) Arrange on 2 greased baking sheets. Beat remaining egg; lightly brush over tops. Bake in a 190 C (375 F) oven until golden, 25 to 30 minutes.

Makes 12 servings.

Nutrition information per serving: 274 calories; 11 g fat; 5 g protein; 40 g carbohydrate; 2 g fibre.

Source: Foodland Ontario.