Tequila-Spiked Apple Empanadas

By

MAKES: 16 SERVINGS
SERVING SIZE: 1 EMPANADA
MAKES: 16 EMPANADAS
PREP: 45 MINS
BAKE: 12 MINS 400°F

View complete recipe

Ingredients

  • 1 1 1 recipe Pastry for a Double-Crust Pie
  • 1 1 1 lime
  • 3 3 3 tablespoons butter
  • 2 2 2 cups peeled and chopped apples
  • 1/3 1/3 1/3 cup packed brown sugar
  • 1/2 1/2 1/2 teaspoon ground cinnamon
  • 3 3 3 tablespoons tequila
  • 1 1 1 egg, lightly beaten
  • 1 1 1 tablespoon water
  • 1 1 1 cup powdered sugar
  • 1 1 1 teaspoon tequila
  • 1/8 1/8 1/8 teaspoon cayenne pepper
  • 2 3 2 3 2 - 3 teaspoons milk

Preparation

Step 1


Prepare Pastry for a Double-Crust Pie. Divide each ball into 8 portions. Form portions into balls. Preheat oven to 400 degrees F. Grease two large baking sheets; set aside. Remove 1/2 tsp. zest and squeeze 2 Tbsp. juice from lime.
In a large skillet melt butter over medium heat. Add apples; cook 5 minutes or until softened, stirring occasionally. Stir in brown sugar and cinnamon; cook 1 minute more. Carefully add lime juice and 3 Tbsp. tequila. Simmer, uncovered, 5 minutes or until liquid is slightly thickened and apples are tender.
On a lightly floured surface, roll or press each pastry ball into a 4-inch circle. Spoon 1 Tbsp. apple mixture onto each circle just below center. Fold bottom edge of circle over filling; seal edges with a fork. Place empanadas on prepared baking sheets; prick tops with fork. Combine egg and the water; brush over empanadas. Bake 12 to 15 minutes or until golden.
In a small bowl combine powdered sugar, 1 tsp. tequila, and cayenne pepper. Stir in enough of the milk to reach drizzling consistency. Drizzle over empanadas and sprinkle with lime zest.


Pastry for a Double-Crust Pie
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/4 cup butter, cut up, or shortening
1/2 - 2/3 cup ice water

Directions
In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.
PIN

View complete recipe