Fried apple empanadas

Ingredients

• 1 kgred apples
• 150 g (1 cup)golden raisins
• juice of 1 lemonlemon juice
• 1 tspground cinnamon
• 500 gpuff pastry
• as neededoil, for frying
• 25 gground cinnamon
• 25 gsoft brown sugar

Instructions

1. 1

   Soak the raisins

   Cover the raisins with boiling water in a bowl and leave them until plump. Drain them and dry thoroughly with kitchen paper.

2. 2

   Cut the apples

   Peel the apples and cut them into 1 × 1 cm cubes.

3. 3

   Mix the filling

   Combine the apple, raisins, lemon juice and 1 tsp ground cinnamon in a bowl. Set the mixture aside.

4. 4

   Cut the pastry

   If needed, roll the pastry to a thickness of 2–3 mm. Cut it into 10 × 10 cm squares.

5. 5

   Fill the squares

   Put a tablespoon of filling on one half of each pastry square.

6. 6

   Seal the empanadas

   Brush the edges with water, fold each square diagonally into a triangle and press the edges together with a fork to seal.

7. 7

   Heat the oil

   Heat plenty of oil in a pan or deep fryer to 180°C.

8. 8

   Fry until golden

   Fry no more than 2 empanadas at a time until golden on both sides. Remove them and drain on kitchen paper.

9. 9

   Coat with cinnamon

   Mix the 25 g ground cinnamon with the soft brown sugar in a bowl. Turn the empanadas in the mixture until fully coated.

10. 10

    Serve warm

    Serve the empanadas while hot.

What are fried apple empanadas?

Empanadas are filled pastries found in many Latin American cuisines, with recipes and fillings varying from place to place. This Chilean-style version is sweet, filled with apple and raisins, then fried rather than baked.

The crisp pastry contrasts with the soft fruit, while lemon and cinnamon bring brightness and warmth. A final coating of cinnamon and brown sugar gives each empanada an extra-sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 12g protein, 125g carbs, 46g fat.

Most of the carbohydrates come from the pastry, apples, raisins and sugar; the pastry and frying oil contribute most of the fat, while the fruit provides a little fibre. There is relatively little protein in the ingredients, so pair an empanada with plain yoghurt for a more balanced plate.

The apple and raisin filling

Apple pieces: Cutting them into 1 cm cubes makes the filling easier to portion and helps it cook through inside the pastry.

Raisins: Soaking them in boiling water plumps them up; drying them well afterwards helps keep excess water out of the filling.

Lemon and cinnamon: Lemon juice adds a tart note to the sweet fruit, while the teaspoon of cinnamon seasons the filling.

Working with puff pastry

Pastry thickness: Roll the pastry to 2–3 mm only if it needs thinning, then cut 10 cm squares. Keep the squares even so they fold and fry at a similar rate.

Filling amount: Use a tablespoon per square and leave a clear border. Too much filling can make the edges difficult to seal.

Sealing and frying

The seal: Lightly moisten the edges, fold the pastry diagonally and press firmly with a fork. Check that there are no gaps before frying.

The oil: Bring it to 180°C and fry in batches of no more than two. Crowding the pan can lower the oil temperature and make it harder for the pastry to turn evenly golden.

How to judge when they are done

Colour: Look for a golden surface on both sides, as directed in the method. Remove each batch promptly and drain it on kitchen paper.

Coating: Toss the empanadas in the cinnamon-sugar mixture after draining, while the surface is still warm enough for the coating to cling.

Serving ideas

Serve these empanadas warm for breakfast or at tea time, as the recipe suggests. Their sweet fruit filling also pairs well with a plain cup of tea or coffee.

For a more substantial plate, serve them with unsweetened yoghurt or fresh fruit. Keep accompaniments simple so the spiced pastry remains the focus.

Recipe notes & tips

• Dry the soaked raisins thoroughly before mixing them with the apple.
• Keep the pastry squares covered while you work so they do not dry out.
• Leave a clean border around the filling to make sealing easier.
• Use a thermometer to bring the frying oil to 180°C.
• Fry in batches of no more than two empanadas.
• Let excess oil drain on kitchen paper before applying the coating.

Variations

• Add orange zest: Mix a little finely grated zest into the fruit filling for a citrus note.
• Change the apples: Use a firm, tart variety to give the sweet filling a sharper edge.
• Add nutmeg: Include a small pinch with the cinnamon for another warm spice.
• Bake instead: Bake the sealed empanadas until golden, noting that the texture will differ from the fried version.
• Serve with yoghurt: Add plain yoghurt on the side for a cool, tangy contrast.

Common mistakes to avoid

• Wet raisins: Excess water can make the filling soggy; drain and dry them well.
• Large apple pieces: They can be awkward to fit inside; cut the fruit into 1 cm cubes.
• Overfilling: The pastry may not seal properly; stick to a tablespoon of filling per square.
• Loose edges: Filling can escape during frying; moisten the edges and press them firmly with a fork.
• Crowded pan: The empanadas may fry unevenly; cook no more than two at a time.
• Oil too cool: The pastry can absorb more oil; bring the oil to 180°C before frying.

How to store

These are best served freshly fried. Refrigerate leftovers in an airtight container for up to 2 days, then reheat in an oven until hot and crisp; the sugar coating may soften during storage.

Frequently asked questions