Raisin & Apple Empanadas
Some moms love to craft or make art, and that’s so great, but I love cooking with my kids. It’s my favorite way to pass down culture and make memories with my tiny legacies. Since this year they’re both in school, it’s been more difficult to get in the kitchen with them on a regular basis. There’s homework and piano lessons and…. you get the idea! But with school out for Thanksgiving, I’m taking every opportunity to cook up some yummy memories with my little turkeys. Over the weekend we made Apple Empanadas with raisins and cinnamon for breakfast.
Alina was still asleep when the baby boy and I made this empanada recipe. Using pre-made pie crust saved us lost of time and let me focus on the quality time with Sebastian. We talked about shapes and the various sizes of circle cookie cutters used to make our Thanksgiving treat. We counted the fresh apple chunks and raisins. I also told him about the empanadas his great-grandfather used to sell in the family’s Hispanic supermarket. It was a great morning of legacy building.
Apple Empanadas Recipe: Thanksgiving Treats
What you’ll need to make Apple Empanadas with Raisins…
- 8-10 Granny Smith Apples (Walmart had the perfect sized bag of these beauties at a great price.)
- Pie Crusts, 1 box of 2 sheets
- 1 cup raisins, more if preferred
- 1 cup brown sugar
- cinnamon, per taste
- 1 egg, for the egg wash
To make your Thanksgiving empanadas, preheat your oven to 350 degrees and prepare the apples by peeling, coring and chopping into bite sized pieces. Add prepared apple chunks, raisins, sugar and cinnamon into a pot and heat on medium low. Stir often, as you don’t want the sugar to burn. You don’t need to add any liquid at all.
While the apples cook, open and spread open the pre-made pie crusts. Use a large circle cookie cutter. I was able to get 3 large circles per pie crust (6 total). Using a smaller cookie cutter, use the scraps to create 6 smaller circles. Those will be your turkey’s head. Again, using scraps and a sharp knife (this part is for adults!), cut small triangles for beaks and a rectangle shape for the turkey’s gobble thing. As a side note, Alina learned in school that a turkey’s gobble thing is called el moco in Spanish. Isn’t that hilarious? Anyway, I digress…
Once the sugar has melted and the apples have softened, begin to assemble your Apple Empanadas. Scramble the egg and add a splash of water. Keep it near by to add as a glue for the turkey’s face. Add about a tablespoon (or less) of the mixture on one side of the large circle and fold over. Use a fork to pinch the ends closed in old fashioned emapanada style. Use your egg glue to top the smaller circle, beak and el moco onto the empanadas top, making a turkey face. Use the cooked raisins as eyes.
Bake your treats on a floured cookie sheet for 10-12 minutes, or until the dough is golden brown. Let cool and enjoy immediately, savoring every last bit of your little one’s childhood.
Do you see how happy my little turkey is? He gobbled up his creation with pure joy and pride. That’s what cooking with kids is all about – passing down the flavors of life!