Apple Empanadas with Spices [Recipe & Step by Step]

Serving: 8 porciones

In a saucepan, combine the butter, cloves, ginger, cinnamon, and brown sugar. Heat over medium-low heat until the butter begins to melt. Stir until the butter is completely melted. Add the apple, raisins, and lemon juice and stir to combine.
Cover the saucepan and heat over very low heat (it should not boil while cooking) until the apples are cooked but still firm, stirring gently once or twice so they cook evenly.
⚠️ Cooking the apples may take 15 minutes, but the time will depend on the variety of apple you use (see tips).
Remove the apples from the heat and cool to room temperature. Once cooled, sprinkle with flour stirring until evenly coated. Chill the apple mixture in the refrigerator.

Combine flour, baking soda and sugar and whisk with a fork to combine.
Drizzle with the melted butter and whisk to mix as well as possible. Slowly add the cold water, working the dough with your hands until it forms a cohesive ball, but it's not sticky.
Cover and refrigerate for 30 minutes.

Mix the egg yolk, milk, and sugar and beat until it is mixed. Set aside in the refrigerator.

Divide the dough into eight equal balls. Place a ball on a silicone mat (or between two pieces of plastic wrap) and roll out the dough until it is very thin.
Lightly brush the circles with the egg yolk glaze (only the top side). Place 1½ tablespoons of filling on each circle and fold and press to seal. If you have any dough or filling left over, repeat the process to make more empanadas.
💡 You can also use an empanada press to get them uniformly shaped and sized.
Brush the empanadas with the remaining egg wash. Place the empanadas on a baking sheet lined with a silicone mat or parchment paper. Refrigerate while the oven preheats.

Preheat the oven to 350°F [200°C].
Bake the empanadas for 15-20 minutes or until the crust is golden brown.

Remove from the oven and let cool until warm to the touch before serving, or serve at room temperature.

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