Caramel apple empanada recipe

This is a sweet version of the empanada; cinnamon caramelized apples wrapped in a sweetened pastry crust they can be fried or baked.

For the pastry:
At most Latin food stores you can find frozen empanada dough discs, which are more expensive but also more convenient. Making dough from scratch doesn't taste much different but is obviously more labor-intensive. You can also customize the ingredients by adding spices and herbs to compliment or contrast with the flavors of the filling, which is particularly handy to accompany sweet fillings.

For thirteen to fourteen medium empanadas you'll need:

•     2 cups all purpose flour
•     1 tablespoon sugar
•     1/2 teaspoon salt
•     1 teaspoon cinnamon
•     1/2 cup vegetable shortening
•     1 egg
•     4 tablespoons ice water
•     Egg wash: 1 egg whisked with 1 tablespoon water

Method:
1.    In a mixing bowl, combine flour, sugar, salt and cinnamon.
2.    Rub in the shortening.
3.    Whisk the egg and mix it in.
4.    Add the water, a little at a time, until dough is moistened and sticks together to form a ball.
5.    Place in the fridge for about half-an-hour.
6.    Roll out the dough on a cutting board and cut out discs around a small plate or with an appropriately-sized cutter.
7.    They can be used immediately or refrigerated/frozen for later.

For the filling:
You'll need:

•     1/4 cup raisins
•     3 granny smith apples
•     2 cups water
•     1 teaspoon cinnamon
•     2 cups sugar
•     1 teaspoon lemon juice
•     Granulated sugar for sprinkling

Method:
1.    Boil one of the cups of water. Add the raisins and remove from heat.
2.    Peel and core apples; cut into thin slices.
3.    Bring another cup of water to a simmer in a shallow pan. Add apples and cinnamon. Simmer until the apples have softened. Add more water as needed until apples are soft.
4.    Combine sugar, lemon juice and water into a small sauce pan over medium heat. When it begins to warm reduce the heat to medium low. Stirring constantly, let the mixture simmer until it reaches 335 degrees (a candy thermometer could come in handy here).
5.    Stir in the cooked apples and softened raisins.
6.    Keep the caramel apples over low heat, stirring occasionally, so that the mixture does not harden, until ready to use.

To make the empanadas:
1.    Pre-heat oven to 350 degrees Fahrenheit.
2.    Spoon some filling into the middle of each pastry disc.
3.    Fold the dough in half over the top of the filling, forming a pocket. Squeeze as much air out as possible and glue the seal with the egg wash. Crimp the edges with a fork or your fingers for a traditional look.
4.    Glaze the crust with egg wash.
5.    Grease or line a baking tray with wax paper and arrange the sealed empanadas.
6.    Bake until lightly browned, about ten minutes.
7.    Serve hot.

You can also deep fry these to give them a crispier crust. Fry until golden brown, then drain/cool on a kitchen towel after immediately sprinkling them with sugar; the hot crust helps the sugar stick.