Caramel Apple Filling
1/2 cup Earth Balance
3 Tbsp. flour
1/2 cup sugar
1/2 cup brown sugar
1/3 cup water
1 tsp. vanilla
1 tsp. cinnamon
3 Fuji or Gala apples
– Empanada Dough –
1/2 cup canola oil
1/2 cup beer at room temperature
1/2 tsp. salt
2 1/4 cups flour
Peel and chop the apples into small pieces.
In a large saucepan, add the rest of the ingredients and heat over medium heat on the stovetop. Stir to mix the ingredients. Once the caramel mixture is melted and mixed together, add the apples. Cook over medium heat, stirring often, until apples are tender and caramel mixture is thickened (about 5-10 minutes).
Mix all ingredients very well, first with a fork, then your hands.
Allow to rest for 20 minutes.
Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or cover with parchment paper and set aside.
For each empanada, measure out 2 Tbsp. of dough and roll into a ball.
On a lightly floured surface, using a rolling pin, roll into a circle that’s 5-inches in diameter.
Place 1/8 cup caramel apple mixture onto one half of the dough, keeping the outer 1/2 inch clear of filling.
Using your finger, dab some water on the 1/2 inch of dough and fold the top half of dough down.
Press the edges together. Fold the edge up and press down.Transfer to the baking sheet.
Bake at 400 degrees F for 20 minutes.
Allow to cool for a few minutes when they come out. The filling will be hot.
These empanadas are soooo good! Actually, everything on this page is delicious. If only I could eat one of everything this Thursday.
Enjoy your Cinco de Mayo celebration!