Apple Pie Empanadas

Mike and I teach vegan classes once a month in the loft kitchen of Green's downtown location.  This month we were focusing on southern comfort food, and since I grew up eatin' Tex-Mex...I made Apple Pie...Empanadas!  Blending the best of two cultures, these little pastries are loved by all!  I blend whole wheat and all purpose unbleached flours in this recipe, but you can use just all purpose flour if you prefer a lighter texture. Also, I used Granny Smith apples, because I like the tartness of them, but I think these would be great with some red New York apples.  I ate SOOO many while I was on tour in October.  The best apples I've ever had in my life were fresh and local in Ithaca, NY, from a great co-op called Greenstar.  I was in heaven with the pre made vegan chikin salad sandwiches and Seneca pumpkin ale...and APPPPPLES!!!!


Apple Pie Empanadas
make approximately 2 dozen small empanadas!

[for dough]
2 cups flour
1 cup whole wheat flour
1 tsp salt
2 tsp baking powder
2 tbsp margarine
6 tbsp shortening
1 cup ice water as needed

[filling]
5 cups chopped apples
3/4 cup brown sugar
2 tbsp agave
1 tsp cinnamon
1 tsp nutmeg
3 tbsp margarine
1 tbsp arrowroot


[dough]
In a food processor, combine your flour, whole wheat flour, baking powder, and salt. Pulse 5 times. Then, add your margarine and shortening and pulse until mixture becomes grainy. Then add ice cold water, 1/4 cup at a time, until dough is thick and sticky enough to form a ball. Remove from food processor and wrap tightly in Saran Wrap. Refrigerate at least one hour.

[filling]
In a small bowl, combine the apples, sugar, agave, cinnamon, and nutmeg. Mix well, and be sure there are no lumps of brown sugar. In a small pot, melt your margarine, the add apple mixture and stir on medium heat for 5 minutes. Once the sugar is dissolved, add arrowroot and stir well. Once the mixture is thick and sticky, remove from heat and set aside.

Remove dough from refrigerator, and lightly dust a surface with flour. Use a rolling pin to roll out half your dough to 1/4 inch thick, then cut into 3 inch diameter circles. Roll each circle once more, then add 1 tbsp of apple filling on the right half of your dough piece. Fold the dough piece in half and line up equally. Use a fork to press both sides together all along the half circle of the empanadas. Poke once in the middle to allow steam to escape while baking. Place them on a cookie sheet lined with parchment paper and bake 8 minutes, remove from oven when golden and firm to the touch. Serve warm. Picture by pkdigimedia