- Portion size 18 servings
- Credits : Canadian Living Magazine: June 2011
MethodDough: In food processor, pulse together flour, sugar and salt; add butter and pulse until in coarse crumbs.
Whisk egg yolk with water; add to crumbs and pulse just until ragged dough forms. Gather into ball; wrap and refrigerate for 1 hour.
Meanwhile, in microwaveable measure, microwave raisins with rum on high for 30 seconds; let stand for 10 minutes.
In skillet, melt butter over medium-heat. Stir in sugar, cinnamon, ginger and cloves; cook, stirring, for 2 minutes.
Stir in apples, raisins and any remaining rum; cook, stirring occasionally, just until syrupy and apples are tender, 8 to 10 minutes. Let cool. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Egg Wash: Whisk egg yolk with water; set aside.
On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. Using 3-1/2-inch (9 cm) round cutter, cut out circles. Place about 1 tbsp filling onto half of each circle. Brush edge of dough with egg wash and fold over, sealing edge with fork.
Brush egg wash over top of empanadas.
Place on parchment paper–lined baking sheet. Pierce tops with knife. Bake in 375°F (190°C) oven until golden, about 20 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)
Topping: Dust with icing sugar.
Nutritional facts Per piece: about
- Sodium 61 mg
- Protein 2 g
- Calories 143.0
- Total fat 8 g
- Potassium 54 mg
- Cholesterol 40 mg
- Saturated fat 5 g
- Total carbohydrate 16 g
- Iron 6.0
- Folate 13.0
- Calcium 1.0
- Vitamin A 7.0