Easy Apple Empanadas

Having a husband with Mexican heritage, I’m always trying to surprise him with dishes that have a little bit of Mexican flair. I’m also a hardworking Mom with four kids, and though I like to cook and bake from scratch as much as possible, sometimes, the easy way is just as tasty! I hope you enjoy these Easy Apple Empanadas as much as my family and I did! They are the perfect after-dinner-dessert to top off a perfect meal, or a great after-school-snack surprise for the kids!

Ingredients:

• 4 Granny Smith Apples
• 2 TBLS butter
• 1/3 cup white sugar
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 2 TBLS flour
• dash of salt
• 4 prepared pie crusts
• oil for frying

(Makes 12-15 empanadas)

1. Select four Granny Smith Apples, wash, peel, and core them. Chop them into chunk size pieces and set aside.

2. Melt butter in large skillet over medium heat. Add the apples, white and brown sugar, cinnamon, flour and salt and cook until the apples are soft (about 10 minutes), stirring every so often.

3. While the apples are cooking unroll the pre-made pie crusts (I like Pillsbury), and using a biscuit cutter, or just using one of your own glasses or mason jars, cut small circles out of your dough for the empanadas. I don’t like to waste the dough that’s left after I cut out my circles so I roll it back out and make additional crusts (they aren’t as pretty – but they still taste just as good)!

4. Remove your cooked apples from the heat and allow to cool completely if you are not going to fry your pies immediately. You don’t want to fill unbaked pie crusts with piping hot apple pie mixture as it will actually start to “bake” your crust before you are ready.

5. Time to put your empanadas together! Grabbing one of your pie circles, put 1 TBLS of apple mixture in the middle of the crust and top with a second pie crust circle. Pinch is shut all the way around with your fingers and then using a fork, crimp and seal each pie.

6. Heat oil in a deep fryer or pot to 375 degrees. Sprinkle some sugar on the empanadas before frying. Fry for 2-3 minutes each until golden brown. Serve immediately (be careful with the first bite – they can be a little hot right out of the fryer)!

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