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Spanish Family Sized Apple Turnover
Empanada de Manzana
Ingredients
| For the dough: | |
| 1 medium | egg |
| 1 tsp | caster sugar |
| 1 pinch(es) | salt |
| 2 tsp | active dry yeast |
| 120 ml | milk heated to, 90-100F, 32-38°C |
| 30 g | unsalted butter at room temperature350 |
| 350 g | plain flour |
| For the Filling: | |
| 5 large | tart apples, peeled, cored and halved, sliced lengthwise into 1 inch, 25mm slices |
| 5 tbsp | sugar |
| 3 tbsp | apricot jam, warmed |
| 1 medium | egg, lightly beaten, as wash |
Method
Preparation time: ca. 2 hrs Resting time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a
Makes one large turnover, but is sufficient to feed 8-12.
To prepare the dough: Whisk egg, sugar and salt in a bowl until well blended.
Dissolve yeast in milk in a small bowl and let stand for 5 minutes or until foamy. Add yeast mixture and butter to the egg mixture and mix well.
Add about half the flour, mixing with a spatula until incorporated. Add remaining flour a little at a time, mixing with spatula. When all the flour is added and the dough becomes stiff, turn out onto a lightly floured surface and knead until well blended, smooth and elastic and no longer sticky - about 10 minutes. Form dough into a ball, place in large lightly oiled bowl and cover with a damp towel to rise for about 1½ hours, until doubled in size.
Preheat oven to Gas Mark 8, 450°F, 230°C. Lightly grease a 10x15 inch, 25x37cm, baking tray with olive oil.
Lightly flour the work surface, punch down the dough and divide into two pieces, one a little larger than the other - the larger piece will form the base, the smaller the top.
Roll out the larger piece to a sheet about ¼inch or 6mm thick and a little larger than the baking tray. Transfer the dough to the tray. Pierce the dough with a fork in several places to prevent bubbles from forming.
Lay the apple slices neatly and evenly over the dough, not quite to the edges. Sprinkle with sugar and then brush with the jam.
Roll out the second piece of dough to a sheet slightly smaller than the bottom and carefully lay it over the filling. Press the edges of the two dough layers together, sealing them securely. Trim off excess dough. Pierce holes in the top with a fork in a few locations for steam escape and brush the top with the egg wash.
Bake for 30 minutes or until well browned. Transfer to a wire rack to cool.
Serve warm or at room temperatures, cut into squares or wedges.
To prepare the dough: Whisk egg, sugar and salt in a bowl until well blended.
Dissolve yeast in milk in a small bowl and let stand for 5 minutes or until foamy. Add yeast mixture and butter to the egg mixture and mix well.
Add about half the flour, mixing with a spatula until incorporated. Add remaining flour a little at a time, mixing with spatula. When all the flour is added and the dough becomes stiff, turn out onto a lightly floured surface and knead until well blended, smooth and elastic and no longer sticky - about 10 minutes. Form dough into a ball, place in large lightly oiled bowl and cover with a damp towel to rise for about 1½ hours, until doubled in size.
Preheat oven to Gas Mark 8, 450°F, 230°C. Lightly grease a 10x15 inch, 25x37cm, baking tray with olive oil.
Lightly flour the work surface, punch down the dough and divide into two pieces, one a little larger than the other - the larger piece will form the base, the smaller the top.
Roll out the larger piece to a sheet about ¼inch or 6mm thick and a little larger than the baking tray. Transfer the dough to the tray. Pierce the dough with a fork in several places to prevent bubbles from forming.
Lay the apple slices neatly and evenly over the dough, not quite to the edges. Sprinkle with sugar and then brush with the jam.
Roll out the second piece of dough to a sheet slightly smaller than the bottom and carefully lay it over the filling. Press the edges of the two dough layers together, sealing them securely. Trim off excess dough. Pierce holes in the top with a fork in a few locations for steam escape and brush the top with the egg wash.
Bake for 30 minutes or until well browned. Transfer to a wire rack to cool.
Serve warm or at room temperatures, cut into squares or wedges.
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