How To make Patelitos (Little Fruit Pies)
Dough: 1 1/2 c Flour
1 ts Baking powder
1/2 ts Salt
6 tb Crisco
3 tb Cold water
1 Egg
1 tb Milk
Filling: 1 c Dried fruit
Cooked and drained; * see -note 1/2 c Sugar
1 tb Honey
1/4 ts Ground cinnamon
Mash the cooked fruit, add sugar, honey and cinnamon. stir well. **Note-any dried fruit, such as apricots, peaches, pears, currants, prunes or raisins may be used. Preheat oven to 400 F. Combine flour, baking powder and salt int a mixing bow. Cut in Crisco until mixture resembles fine meal. Slowly add water until dough is easy to roll. roll out to 1/4 inch thickness and cut into 4-inch rounds, put 1 tbsp of fruit filling on one half of each round, fold over and other half of the round, and pinch edges together firmly. Prick to tops in several places with teh tines of a fork. Mix egg with milk and brush on the tops of the pies. bake for 15 minutes or until lightly browned. makes 10 Pastelitos. -----
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You won’t be able to have just one of these delightful Empanadas. Perfectly spiced beef and vegetables wrapped up in a flakey, golden crust, these beef empanadas come together easily in the oven. Bursting with flavor, these baked empanadas are perfect as an appetizer, dinner, or a mid-day snack!
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Making McDonald’s Apple Pie At Home | But Better
Not only is this the baked apple pie, but we’re bringing back the fried one, better than it ever could have been.
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Full Recipe:
Ingredients Needed:
Filling:
- 4 apples
- 1/2 cup (95g) packed light brown sugary
- 1/2 cup (106g) granulated white sugar
- 2 teaspoons (4g) ground cinnamon
- 1/2 teaspoon (1g) ground allspice
- 1/2 teaspoon (4g) fine sea salt
- juice of 1 lemon
- 1 tbsp (9g) corn starch dissolved in 2 tablespoons (21g) water
Pie Crust:
- 2 1/2 cups all-purpose flour (375g), plus extra for rolling
- 3/4 cup unsalted butter, very cold, cut into 1/2 inch cubes
- 1.5 teaspoons (10g) fine salt
- 2 teaspoons (10g) sugar
- 6 to 8 tablespoons (108g) ice water
Baked Version:
- Puff pastry or pie dough...
- apple filling
- egg wash
- 1/2 cup (100g) granulated sugar
- 1.5 teaspoons (5g) ground cinnamon
- 1/2 teaspoon (2g) garam masala
- 1/4 teaspoon ground nutmeg
Filling:
- 4 apples
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (55g) granulated white sugar
- 2 teaspoons (5g) ground cinnamon
- 1/2 teaspoon (1g) ground allspice
- 1/2 teaspoon (2g) fine sea salt
- juice of 1 lemon
- 1 tbsp (7g) corn starch dissolved in 2 tablespoons water
Mini Apple Pie Recipe - Apple Empanadas-- The Frugal Chef
This mini apple pie recipe is presented as apple empanadas. We are going to make a wonderfully flaky dough and fill it with delicious, juicy spiced up apples. These freeze very well so you can make lots and lots at one time. Enjoy!
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Here is another video on flaky, unsweetened empanada dough -
Makes 20 empanadas
FOR THE DOUGH:
2 ¼ cups (288 grams) all-purpose flour
1 ½ tsp. salt
2 TBS sugar
1 tsp. ground cinnamon
½ cup unsalted butter (113 grams) – cubed
½ cup (125 ml) water
1 egg
2 TBS milk
1 TBS vodka or white vinegar
Whisk the flour, salt, sugar and cinnamon in a bowl for about a minute and place it in the freezer for 20 minutes.
Place the cubed butter and the water in the freezer for 20 minutes as well.
Lightly beat the egg with the milk and a pinch of salt.
Remove all the ingredients from the freezer and add the butter to the flour. Using your clean hands, a pastry cutter, 2 knives or a food processor, incorporate the butter into the flour until it resembles coarse crumbs. Do not over work the flour and make it warm.
Add 1/3 cup of water and the beaten egg. Reserve the rest of the water in case you need it. Add the vodka or vinegar. Mix it all in with a fork and dump the dough onto a clean, floured counter.
Carefully bring the dough together with the heels of your hands. Do not knead it. If you need to go ahead and add the rest of the water – 1 TBS at a time – until the dough adheres into a ball. Do not worry that you have small pieces of butter in the dough or if it is a little sticky.
Cut the dough in two and form two flat disks. Wrap them in plastic and refrigerate for a minimum of one hour or up to overnight.
FOR THE FILLING:
2 large green apples – peeled and cubed
2 TBS butter
1/3rd cup (67 grams)sugar
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
Place the cubed apples in a bowl with lemon water to prevent them from getting brown. Drain them when you are ready to prepare them.
Melt the butter in a skillet and add the drained apples. Cook the apples for 3 to 4 minutes until they are softened. Remove the skillet form the heat and cool the apples down completely. If they are piled up spread them out on a cookie sheet. Transfer to a bowl when they are cold. Add the sugar, cinnamon and nutmeg and mix well. Set aside and allow it to render juice.
ASSEMBLE YOUR EMPANADAS:
Some unsalted butter for the filling
1 egg
Splash of cream
Heat your oven to 400 degrees F (200 C) and line a baking sheet with parchment paper or a silicon liner.
Beat the egg with the cream and set aside
Flour a board and a rolling pin and spread out the dough. Keep the half you are not working on in the fridge. Spread the dough to about 1/8th thickness and start cutting your empanadas with a round cookie cutter or glass. Make them as big as you want but I would stray from making them too small. They will be hard to finish without tearing them.
Stretch out the cut dough a little with the rolling pin. Make sure to use all the dough – get the scraps back together and roll them out again.
Place a spoonful of filling in the middle of your empanada and a very small piece of butter on top. Fold the empanada and seal the edges well by pinching them together. You can finish these now or you can press the edges with a fork or you can roll the edges to form a sort of rope.
Place the empanadas on a lined baking sheet and brush them with the egg wash. Put then in the oven and bake for 15 to 17 minutes until they are nice and browned.
NOTE – You will have enough filling for 20 empanadas but can make about 30 with this dough. You will have to add another apple and the rest of the ingredients if you want to make them all. Otherwise, freeze the remaining dough for future use.
Print this recipe here --
Music courtesy of YouTube --
Someone Your Own Size
BEST Fried PEACH Pies ????
❤️SUBSCRIBE Peach and summertime, they go so well together! If you loved those nostalgic, store-bought fried hand pies you grew up eating, then get ready to have your tastebuds shooketh! The homemade version is on a whole new level.
We're making homemade fried peach pies and they are absolutely delicious!! They start with a from-scratch buttery, flakey pie crust, sweet & tart peach filling, and a vanilla glaze to tie it all together!! And don't even get me started with pairing these hot pies with vanilla ice cream! Lord hammercy!! So freakin good!!
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