Spiced Apple Empanadas Deep-Fried

Spiced Apple Empanadas Deep-Fried

This is a mashup of two favourite traditional recipes. We’ve taken an empanada which is traditionally a small handheld fried savoury turnover and filled the pastry with apple pie filling instead! The dough works great either baked or deepfried. For the baked version.

  • Ingredients

    Spiced Apple Filling

    2 1/2 cups Granny Smith apple, peeled, cored and diced into 1/4” pieces (2 large apples)

    1/3 cup raisins

    1/4 cup brown sugar

    1 tsp ground cinnamon

    1 tsp ground ginger

    1/4 tsp ground nutmeg

    1/4 tsp salt


    2 cups all-purpose flour

    1 tsp cinnamon

    1/2 tsp salt

    1/2 cup canola oil

    1/3 cup cold water

    1 Tbsp apple cider vinegar


    1 egg, beaten

    1 cup granulated sugar

    Canola oil for frying


  • Directions

    Spiced Apple Filling

    1. In a large heavy-bottomed pot, over medium heat, add ingredients and stir together. Cook for 10 minutes or until the apples are just tender. Stir often, being careful not to overcook.
    2. Remove apple mixture from the pot and chill in fridge.


    1. In a large bowl, whisk together flour, cinnamon and salt.
    2. Add canola oil and, using your hands, mix the oil into the flour mixture until it becomes a pasty texture.
    3. In a small bowl, mix the cold water and apple cider vinegar together.
    4. Make a well in the flour mixture. Add the water and vinegar to the centre of the well. Slowly mix together but do not over-mix. Form dough into a ball and wrap with plastic. Place in fridge for at least an hour or overnight.


    1. Line a baking sheet with parchment paper.
    2. On a lightly-floured work surface, roll the cold pastry thinly (1/4”) and evenly.
    3. With a 4” round pastry cutter, cut out 16 circles of pastry and lightly brush each round with the egg wash. Gather the scraps and re-roll the pastry as needed.
    4. In the centre of each circle, place 1 Tbsp of the apple filling. Keeping the filling in the centre, fold the pastry in half. Pinch the ends together tightly with your fingertips to close the half circle. Either fold the ends up or crimp closed with a fork and place on prepared pan. Chill in fridge 10 minutes before frying.
    5. Preheat your deep fryer, filled with canola oil to 350ºF/180ºC.
    6. Carefully lower empanadas into the hot oil and deep fry for about 3-5 minutes or until golden brown.
    7. Remove them from the fryer and roll in 1 cup sugar.

    TIP: A cooking apple such as Granny Smith is a great choice for this recipe.

    TIP: Apples like the cold. It is best to store them in a perforated plastic bag in the refrigerator crisper separate from other fruits and vegetables.

Nutritional Analysis

Serving Size
1 empanada
Total Fat
22.2 g
Saturated Fat
1.7 g
11 mg
93 mg
23.1 g
1.5 g
9.3 g
1.9 g
73 mg