Yen Can Cook: Mexican Baked Apple Empanadas (Baking Workshop @ Dorsett Putrajaya)

Empanadas are savory Spanish pastries, which became popular in Mexico with the arrival of the Spanish conquistadors. These little pastries are filled with various savory ingredients, but there is no reason why you cannot try sweet fillings instead, although empanadas are not sweet traditionally. The sweet ones might be made with pumpkin, mixed fruit, apple, or berries.

The apple empanadas recipe that I’m going to share today combines apple pie filling with cinnamon to make a delicious empanadas filling. It makes a great breakfast, snack or dessert. The recipe is versatile, it can be formed into different shapes and sizes as well as served in different ways. I found it pair really well with cooling ice cream.

Ingredients

Yield: 10 servings (depends on the shape you make)

6 large apples

Puff pastry

Slurry

1 tablespoon sugar

1 tablespoon corn starch

3 tablespoons water

Apple Filling

1 cup sugar

2 teaspoons cinnamon powder

1 cup water

Egg Wash

1 egg

1 tablespoon water or milk

A pinch of salt

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Step 1: Peel the skin of the apples and cut into small cubes.

 

Step 2: Prepare the slurry by combining sugar and corn starch. Give it a good stir and add in water, mix well and set aside.

Step 3: Combine the sugar and cinnamon powder of apple filling ingredients in a pot then add in water.

 

Step 4: Bring the mixture to boil and add in the slurry to desired thickness.

 

Step 5: Once the sauce is thicken, add in apple cubes and continue cooking for approximately 5-6 minutes.

 

Step 5: Set aside the apple filling to let cool.

 

Step 6: Get ready the puff pastry and cut into your desired shape. (Common shape of a empanadas is resemble our curry puff. Method: Cut puff pastry into circles with a cookie cutter or use the rim of a drinking glass.)

 

Step 7: Place the apple filling in the middle of the puff pastry, fold over the puff pastry and seal off the edge with a fork.

 

Step 8: Combine all the ingredients of the egg wash.

 

Step 9: Brush over the top of empanadas with egg wash and bake at 180°C for approximately 20 minutes or until golden brown.

 

Here’s my creation decorated with mixed fruits and paired with Vanilla ice cream.

 

Want to have a hands-on practice for this Mexican Baked Apple Empanadas under guidance of professional chef?  It is time to pull up the sleeves and get cooking this 19 October 2016 at 3.30pm in Dorsett Putrajaya’s Citra Rasa. Chef Shahril will be revealing his secret recipe for this Mexican Baked Apple Empanadas. In this exclusive workshop, the internationally trained chef will guide you through step-by-step to ensure the perfect Empanadas is made.

Besides receiving a door gift, the best Mexican Baked Apple Empanadas from the workshop will win an attractive prize.

 

All participants will also be treated to a Mexicana Tea Time Platter after the cook-off.

 

Priced at RM30nett per person, this definitely a rock bottom deal! This exclusive offer is available only for the first 20 persons to reserve for the workshop.

 

To book your space or for more information, please contact emiriane.alias@dorsetthotels.com or fnb.putrajaya@dorsetthotels.com or call +603-8892 8388.

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