Cooking In The Heart Of Virginia: Empanadas de la Manzana - - ABC13

Empanadas de la Manzana

Empanadas de la Manzana
By: Chef Emerald Coleman


  • Dough:
  • 3 cups flour
  • 4 tsp sugar
  • 1 tsp cinnamon
  • 3 tsp baking powder
  • pinch of salt
  • 1/2 cup lard or shortening
  • 3/4 cup water
  • 1 egg
  • Filling:
  • 4 lbs apples, peeled, cored, and cut into small cubes
  • 2 cups sugar
  • 1 tbsp cinnamon
  • 1 cup raisins, softened in water and drained
  • 1 cup water
  • 1/8 cup water
  • 1 tsp lemon juice



1. Mix flour, sugar, cinnamon, paking woder and pinch of salt together.  Cut in lard with pastry cutter or 2 knives until the mixture resembles coarse meal.

2. Whisk egg and add 3/4 cup water.  Add flour mixture and knead until dough forms.  Cover and refrigerate for 30 minutes.

3. Lightly flour a surface and roll out dough to 1/4 inch thick.  Cut into circles.


1. Bring 1 cup water to a simmer in pan.  Add in apples and cinnamon and simmer until apples are tender.

2. In a small saucepan, mix together sugar, lemon juice and 1/8 cup water.  Begin to warm over low heat, stirring constantly.  When the sugar is a dark gold color, remove from heat and stir in apples and softened raisins.

Place 1 tbsp (or more) in the center of the dough circle.  Fold dough over to maked a filled half-circle.  Use a fork to press the edges together.  Refrigerate uncooked empanadas for 3 hours.  Fry in 350-degree oil for 6 to 7 minutes or until golden brown.

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