Apple Empanadas

Method

1. Pastry:
2. Mix the salt with the flour.
3. Add in the shortening and cut it into the flour until mixture looks sandy.
4. Add in the water bit by bit until it forms a dough.
5. Cling wrap and let it rest 20 minutes.

Filling

1. Caramelise the sugar in a pan until it is golden brown.
2. Add in the apple cubes and raisins if using.
3. Add in the water and cook until; the apples are soft.
4. Add in the lemon juice and the cinnamon. Adjust the taste accordingly.
5. Assemble:
6. Roll out the dough on a lightly floured surface to about 3 mm thick.
7. Cut out circles and place about 2 tbsp filling on one side of the circle.
8. Fold over the pastry to form a semi-circle.
9. Seal the edges with a fork or pinch it close in a decorative manner.
10. Brush the empanadas with egg wash.
11. Bake at 180⁰c for about 10 to 15 minutes or until golden brown.