Empanadas de Manzana con Queso
A twist on traditional empanadas, these Argentine-inspired pastries are filled with caramelized apples and melted cheese, perfect for a cozy autumn evening.
Ingredients
- ●2 cups Empanada dough (homemade or store-bought, gluten-free)Make sure to use a gluten-free empanada dough to accommodate dietary restrictions.
- ●2 large Apples, peeled and slicedA mix of sweet and tart apples, such as Granny Smith and Gala, works well for this recipe.
- ●1 medium Onion, choppedCaramelize the onion to bring out its natural sweetness.
- ●2 cloves Garlic, mincedAdd a punch of flavor with roasted garlic.
- ●1 cup Grated cheese (Monterey Jack or Cheddar work well)The cheese will melt and add creaminess to the filling.
- ●1 Egg, beaten (for egg wash)Use the beaten egg to brush the empanadas before baking for a golden glaze.
- ●to taste Salt and pepperSeason the filling and dough as needed to bring out the flavors.
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the empanada dough to a thickness of about 1/8 inch.
- 3
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 4
In a pan, caramelize the onion and garlic until softened.
- 5
Add the sliced apples to the pan and cook until tender.
- 6
Mix in the grated cheese and season with salt and pepper.
- 7
Place a tablespoon of the apple-cheese mixture onto one half of each dough circle.
- 8
Brush the edges with the beaten egg and fold the other half of the dough over the filling.
- 9
Press the edges to seal the empanada and use a fork to crimp.
- 10
Brush the tops with the remaining egg wash and cut a few slits for steam to escape.
- 11
Bake the empanadas for 20-25 minutes, or until golden brown.
- 12
Serve warm and enjoy!