It seems to consume our very being.
When I saw that this month's Daring Baker challenge was to make an empanada, I knew that it would have to have apples.
So I "Dared" to veer away from the savory pie version this month and took a walk on the sweet side.
It wasn't complicated, but it sure was tasty.
Without further ado, here is what I did.
Adapted from Patri at Asi Son Las Cosas Daring Baker's Sept '12 Challenge
325 g bread flour + more, as needed
1 cups lukewarm water
2 Tsp dry yeast
2 Tbs sugar
1 tsp Kosher salt
2-3 tablespoons (60 ml) oil (you can use oil from the pan where you have cooked the filling)
1 large egg, for egg wash
~6 firm apples, peeled, seeded and cut into large chunks
1/4 cup granulated sugar
1 tsp ground cinnamon
Measure all the dough ingredients into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until a shaggy dough forms. Switch to dough hook and knead for ~8-10 minutes - until a smooth dough forms. (If dough is too wet, add additional flour, 1 Tbs at a time).
Remove the dough from the mixing bowl, oil the bowl with 2-3 Tbs of olive oil and return the dough to the mixing bowl - turning dough over in bowl to lightly coat it with oil. Cover the bowl with plastic and leave in a warm place to rise until doubled in size - ~45 minutes.
While the dough is rising, prepare the filling. Peel, seed and chop the apples into rough pieces (~8 pieces per apple). Place in a large bowl. Toss with the sugar and cinnamon. Set aside.
Once the dough has doubled in size, turn the dough onto a lightly floured surface and divide into two even pieces. Keep the second half covered while working with the first half to keep the dough from drying out.
Preheat the oven to 350F.
On the floured surface, use a rolling pin to roll the dough into a rectangle (~13" by 9" - dough should be ~1/10' thick). Transfer the dough to a half sheet pan lined with parchment paper or a silpat. Spread the filling over the bottom of the dough - leaving a large border (at least 1 1/2 inches).
Roll out the second ball of dough into a rectangle similar in size to the first. Place the second sheet of dough over the filling. Crimp and roll the edges of the dough together to seal (if you want, you can lightly wet the edges of the dough border to help the edges seal). In a small bowl, lightly beat the egg for the egg wash. Using a pastry brush, brush the wash over the top of the dough. Cut two or three vent holes in the top of the dough to allow steam to escape.
Bake for ~35 to 40 minutes - until dough is golden on top and baked through. Remove from oven and let rest at least 45 minutes before cutting into wedges.
This post participates in The Daring Bakers. Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!