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Apple Cinnamon Empanadas
A p p l e C i n n a m o n Empanadas
Ingredients 4 apples peeled and cored (or 21 oz can of sliced apples, drained) 1 lemon, juiced 1 Tbsp. cornstarch 1 tsp. ground cinnamon ¼ cup sugar ¼ cup brown sugar 1 Tbsp. butter 1 (15 oz.) pkg. refrigerated piecrust (or packaged empanada dough) 1 egg, beaten
Directions 1. Preheat oven to 375°F. 2. Place apples in SuperSonic Chopper Extra with blade attachment.
Add lemon juice, corn starch, cinnamon and sugars, cover and process until coarsely chopped. 3. Melt butter over medium heat in Chef Series 9½" Frypan. Add apples and stir to coat. Lower heat and cook apple mixture 5 minutes until soft and until mixture has thickened. Allow to cool. 4. Roll dough to a 12" circle on the Pastry Sheet. Using the bottom side of the Empanada Maker cut 4 rounds of pastry. Re-roll dough as needed. Place a cut round of pastry on the Empanada Maker; moisten edges with beaten egg or water. 5. Place heaping Tbsp. of filing in center of Empanada Maker and close, pressing tightly to seal. Open and remove the sealed empanada and place on baking sheet lined with the Silicone
Baking Sheet with Rim. Brush tops of empanadas with beaten egg. Bake 12-15 minutes or until golden brown. 6
