1 cup finely chopped, pared apple (about 1 medium size, tart variety such as Granny Smith)
1/4 cup chopped walnuts
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (16.5 oz.) can blackberries, raspberries or boysenberries, drained
Pastry and Topping:
3 single pastry crusts for 9” pie (ready-to-use, mix or homemade)
Cinnamon-sugar for dusting (see below)
2 tablespoons butter, melted
Preheat oven to 400 degrees F (200 C). Lightly grease one large cookie sheet.
Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well. Gently fold in berries. Set aside.
For Pastry and Topping and Assembling:
Roll out pastry and cut into twelve 4 1/2-inch rounds. Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Repeat this procedure until all rounds are folded and sealed.
Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon. Brush each empanada with melted butter and sprinkle with cinnamon-sugar. Bake in preheated 400 degree F (200 C) on prepared cookie sheet for 18-20 minutes or until golden brown.
Makes 12 small empanadas.
NUTRITIONAL ANALYSIS - 316 Calories Each: 4g Protein, 16g Fat, 40g Carbohydrate; 360mg Sodium; 3mg Cholesterol.
Date: April 13, 2005