Last weekend suddenly I had a craving for Empanadas de Manzana or Apple Empanadas. I never made those before, so I took one of my Spanish cookbooks on empanadas and looked up a recipe for a filling.  The difference between Spanish empanadas and empanadas from Latin America is that Spanish empanadas are usually large and circular in shape and are cut into smaller portions for consumption, whereas in Latin America empanadas are normally small and semi-circular. Anyway, it was a recipe for the filling I was looking for.
I combined this filling with an …

Again a simple recipe for empanda dough. By adding sugar the dough will have a sweet taste that contrasts perfectly with savory fillings. Empanada dough has a tender texture that soaks up the flavor of the filling. It takes about a half an hour to make and an hour of rest in the fridge. This recipe makes enough dough for 10 to 12 5-inch empanadas.