Autumn Apple Empanadas with Indian Twist
A fusion dish that combines the warmth of Indian spices with the comfort of autumn apple empanadas. Flaky pastry pockets filled with tender apples, onions, and a hint of cumin.
Ingredients
- ●2 cups All-purpose flour
- ●1 cup Cold unsalted butter
- ●2 Granny Smith apples
- ●1 medium Onion
- ●1 inch piece Ginger
- ●1/2 teaspoon Cumin powder
- ●1/4 teaspoon Cinnamon powder
- ●1/4 teaspoon Salt
- ●1 Egg
- ●1 tablespoon Sugar
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large mixing bowl, combine flour, salt, and cold butter. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add the egg and mix until the dough comes together in a ball.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 5
Peel, core, and slice the apples. Heat 1 tablespoon of oil in a pan over medium heat. Add the sliced apples and cook until they're tender and lightly browned.
- 6
Add the grated ginger, cumin powder, cinnamon powder, and sugar to the pan with the apples. Cook for 1 minute.
- 7
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cutter or the rim of a glass to cut out circles of dough.
- 8
Place a tablespoon or two of the apple filling in the center of each dough circle. Brush the edges with a little water and fold the dough in half to form a half-moon shape. Press the edges together to seal the empanada.
- 9
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little milk and sprinkle with sugar.
- 10
Bake the empanadas in the preheated oven for 20-25 minutes, or until they're golden brown.
- 11
Serve warm and enjoy!