Mini Apple Empanadas Recipe | Apple Pie Guy
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What makes these mini apple pies so special? It’s the simplicity and the balance of flavors. Goya empanada discs give the perfect flaky texture, while Comstock apple filling, enhanced with a dash of cinnamon, delivers the classic apple pie taste in a convenient, hand-held format.
Table of Contents
The Best Mini Apple Pies Recipe
Notes on Ingredients
- Goya Premade Empanada Discs: A time-saving hero that provides a buttery, flaky crust perfect for these mini pies. Be sure to thaw them completely before use.
- Comstock Canned Apple Filling: No need to peel or chop fresh apples. This pre-made filling is a perfect shortcut.
- Cinnamon: Just a 1/4 teaspoon brings out the warm, spicy essence of the apples, making each bite more flavorful.
How to Make Mini Apple Pies
- Prepare the Dough:
Thaw the frozen Goya empanada discs. Use a 4-inch cookie cutter (or any shape you prefer) to cut out 20 rectangles. - Mix the Filling:
Open the can of Comstock apple filling and scoop out 1 cup. Mix in the cinnamon. You can chop the filling by hand or pulse it in a food processor for about 20 seconds to ensure the pieces are small enough for the mini pies. - Assemble the Pies:
Place a 1/2 teaspoon of the apple mixture onto half of the dough rectangles. Leave the other half of the rectangles for the pie tops. - Seal the Pies:
Dip your finger in water and run it along the edges of the filled rectangles. Place the remaining dough rectangles on top and press the edges together. Use a fork to crimp the edges and ensure they’re sealed. - Fry to Perfection:
Heat oil in a pan and gently place the pies into the hot grease. Fry for about 1 minute on each side, until golden brown. - Cool and Enjoy:
Transfer the pies to a paper towel-lined plate and let them cool slightly before biting into the crispy, appley goodness.
How to Serve Mini Apple Pies
Serve these mini apple pies warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream. They’re perfect for any occasion—be it a casual family get-together or a festive holiday party.
How to Store Mini Apple Pies
If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F for 5-7 minutes to restore their crispiness.
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FAQs About Mini Apple Pies
Can I bake these instead of frying?
Yes, bake at 375°F for about 15 minutes or until golden brown.
Can I use fresh apples instead of canned?
Absolutely! Just peel, chop, and cook your apples with some sugar and cinnamon until tender.
How do I prevent the pies from bursting open during frying?
Ensure you don’t overfill them and crimp the edges securely with a fork.
The Best Mini Apple Pies
There's something undeniably charming about mini apple pies. These bite-sized delights are crisp on the outside and bursting with warm, cinnamon-kissed apple goodness on the inside. With a little help from Goya empanada discs and Comstock apple filling, these pies come together in no time. Whether you're looking for a sweet snack or a crowd-pleasing dessert, these mini apple pies will hit the spot.
Ingredients
- Goya premade empanada discs
- 1 can of Comstock canned apple filling
- 1/4 tsp cinnamon
Instructions
- Be sure to thaw you frozen Goya empanada discs before you begin, once thawed using a 4 inch rectangle cookie cutter ( you can really use any cutter you want, you have options) cut out 20 rectangles.
- Open your can of apple filling, scoop out a cup and mix in your 1/4 tsp of cinnamon, at this point you can either chop by hand or blend apple filling in a food processor for about 20 seconds. This will allow the apples to be small enough to fit into the mini empanada pie crusts.
- Once the apples are chopped, scoop about a 1/2 tsp onto each empanada rectangle ( remember to only use half of the rectangles. Leaving the other half as the top of the pies.
- Get a little cup of water and a small paint brush, or you can just dab your finger in a little water and run it along the edges of the apple filled empanada dough.
- Take the other half of your empanada dough and place them on top of the one’s filled with apple, press the two rectangles gently together being careful not to allow the apples to seap out the sides. Press a fork around the edges to ensure a proper seal.
- Once all the pies are ready, gently place them into grease, be very mindful because they will golden very quickly. It will take about 1 minute for them to brown up on each side.
- Once golden brown, remove them from the oil and place them on a paper towel lined plate. Although you will want to instantly sink your teeth into the golden flaky crust and reach the appley goodness….. you can’t the hot filling will scorch your tongue. Once the minutes have slowly ticked by and the pies are cool enough to eat, take a bite and welcome yourself to my Apple Heaven!
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