Apple Pie Empanadas with Caramel Sauce Recipe
How to Make Apple Pie Empanadas with Caramel Sauce
Method
- For the caramel sauce, place 100g sugar into a small, heavy-based saucepan over a medium heat. Cook until the sugar starts to melt, then shake the pan and cook until the sugar completely dissolves. Increase the heat to high. When the sugar starts to colour, shake the pan to achieve an even-coloured dark caramel. Remove from the heat and whisk in the cream to create a smooth sauce. Stand back, it will spit! Stir in a large pinch of salt and set aside.
- Peel and quarter the the apples, discarding the cores. Dice into 1cm cubes and place into a small pan with the butter, cinnamon, ginger and remaining sugar. Set over a medium heat and cook for 5 minutes or until tender. Stir in the cornflour and set aside apple mixture to cool.
- Preheat oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper.
- Using a 12cm round cutter, cut out 8 puff pastry circles. Fill with ⅛ of the apple mixture (about 40g) and brush the border with water. Fold over to seal and use a fork to seal the edges well.
- Place apple pie empanadas onto the baking tray. Brush with beaten egg and sprinkle with caster sugar. Bake for 25 minutes or until golden brown.
- Place apple pie empanadas onto a serving plate or platter, drizzle with caramel sauce and serve with vanilla ice cream.
Tip: If the caramel sauce hardens on the bottom of the pan, simply place it over a low heat to slowly melt, then whisk until smooth.
Optional: You can make these apple pie empanadas in any size and shape you prefer.