There are very few things more Latin American than empanadas. There are also very few things more typical during Hanukkah than applesauce. Why not get creative and put them together this year?
In our countries, empanadas come in every shape and form, and with every possible filling. The traditional empanadas in Peru, for example, are filled with minced beef and sprinkled with a squeeze of lime juice. But there are also plenty of vegetarian options such as spinach, artichoke, and mushroom empanadas, and nowadays, the fashionable ones are filled with staple Peruvian dishes, such as lomo saltado or ají de gallina.
Sweet empanadas are not as common as the savory ones, but they do exist, and apples are a natural fit for them, as they come out just like apple pie.
If you want to give a fun twist to your Hanukkah celebration this year, or if you ever feel like making a sweet snack or a healthy dessert that is out of the ordinary, these applesauce empanadas will not disappoint.
RECIPE: Bite-Size Applesauce Empanadas
Yields 40 mini empanadas
Prep time: 45 minutes
Cook time: 50 minutes
Total time: 1 1/2 hours
Ingredients
- 2 ½ cups all purpose flour
- 1 cup butter
- 1 teaspoon salt
- 1 1/2 pounds apples (You can use a mix of green and red apples)
- 1 cinnamon stick
- 4 whole cloves
- 1/3 cup honey (or more, to taste)
- 1/2 cup chopped pecans (optional)
- 1/2 cup chopped raisins (optional)
- 1 egg + 1 egg white, divided
- 1-2 tablespoons poppy seeds or chia seeds (optional)
Directions
- Combine the flour, butter, and salt in a food processor (or by hand, if you don't have one), until it resembles oatmeal.
- Add ¼ cup iced water (or more if needed), and keep processing until a smooth dough forms. Make a ball with the dough, wrap in film or put in an airtight container, and refrigerate for 30 minutes. (You can also make this dough ahead and freeze it until needed).
- In the meantime, make the applesauce. First, peel, core, and chop the apples. Put them in a pan with the spices, honey, and 1/2 cup water. Bring to a boil, cover, and then lower the heat to low, simmering until soft (about 30 minutes), and stirring every now and then so they don't stick to the bottom of the pan. When finished cooking, there should be no liquid left in the pan.
- Remove the cinnamon stick and cloves. Mash the apples with a potato masher or a fork. You can pass them through a colander if you want an even smoother consistency. (Add the pecans and raisins at this point, if using).
- Preheat the oven to 350 degrees Fahrenheit.
- Flour a clean kitchen surface, and flatten out the dough with a floured rolling pin until dough is thin (about 1/4-inch thickness). Cut the dough in circles using a 2.5-inch cookie cutter. You can make your empanadas bigger if you prefer, and in that case you will need to use more filling for each one.
- Put the egg in a cup with 1 tablespoon water, and the extra egg white in another cup. Beat both with a fork.
- Put ½- ¾ teaspoon of the applesauce filling in the middle of each circle. Dip the tip of your finger in the egg white and then pass it through all the edge of the circle to help seal the empanadas. Fold the circle in half, and stick the inner edges by pressing slightly with your fingers. Repeat with the rest of the dough.
- Using your hands, or a pastry brush, cover the surface of each empanada with the egg and water mix (this egg wash will give them that beautiful golden look). Sprinkle with poppy seeds or chia seeds if using, and place side by side on a baking tray lined with parchment paper. Bake the empanadas for 20 minutes, or until golden.
You can serve the empanadas with extra applesauce or plain yogurt as a dip.
