Fustini's Oils and Vinegars
Apple and Cheddar Empanada

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Apple and Cheddar Empanada


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Apple and Cheddar Empanada

Submitted by Corporate Chef Andy Stewart


  • 2 cups flour
  • pinch salt
  • 1 tablespoon sugar
  • 1 1/2 sticks cold butter, cut into small pieces
  • 2 tablespoons butter
  • 1 egg yolk
  • 2-3 tablespoons apple liquor or brandy
Apple Filling


Step 1. 

Place flour salt and sugar into a food processor and pulse to combine.  Add butter and pulse 10 to 12 times to make small pieces.  Add egg yolk and pulse several times.  While pulsing, slowly drizzle enough brandy to form a loose dough.  Flatten, wrap and refrigerate the dough 2 hours.  

Divide the dough into 16 equal balls.  Roll each ball out to 1/4” to 1/8th inch thick round.  Fill each round with filling, brush with water, fold over and secure by pressing and then using the tines of a fork.  Refrigerate 30 minutes before baking 20 to 25 minutes at 350 degrees.

Step 2.  Apple Filling

Place oil and butter in a large skillet over moderate heat.  Once the butter has melted, add apples and sugar and stir to coat.  Once apples start to cook, add vinegar and cook until apples are softened.  Season with salt and set aside to cool.  Once room temperature, add cheese and stir.  Refrigerate until cold.

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