How is everyone's week going? Mine is going great! It is my birthday week. Only a few more days until I am 40! My poor husband, with Valentines day and my birthday... it is an expensive week for him. Yesterday I got to spend some time with two of my girlfriends walking around the city and getting some of the best fish and chips I have ever had down at Tin Fish. The best part was that it was at the end of the Gaslamp so we got to walk off a lot of the calories by the time we got home. I am so blessed to live in the city!!! This is the place for me!
Well I told you yesterday that this week is Empanada week. Today I am bringing you my favorite as well as my husbands. Nice crisp granny smith apples are the star of this dish, and it is a lot easier to make than you might think! Enjoy!
Gluten-free Cinnamon Apple EmpanadasPastry:1 1/2 cups better batter gluten free flour1 pinch of salt3 tablespoons sugar8 tablespoons (1 stick) cold unsalted butter, cut into small pieces1 large egg yolk, lightly beaten1/4 cup ice water
Filling:2 granny smith apples1 TBSP sugar -or- stevia1 tsp cinnamon1 tbsp butter
Place flour, salt and sugar in the bowl of a mixer.
Add the butter and cut in with a paddle until it resembles wet clumpy sand. Add the egg yolk and mix until incorporated. Add the water in a slow drizzle until it comes together in a ball. 
Place the ball of dough on plastic wrap. 
Flatten the dough into a disk, and then wrap the dough tightly and store in the refrigerator for at least 1 hour before using, or overnight until ready to use. The dough can also be frozen.Roll out the dough.
Use a 4 inch cutter, you should have about 1 dozen disks. Place on parchment paper or silicone baking mat to ready for filling.
In a skillet add peeled chopped apples, sugar, cinnamon and butter.
Cook until the apples are cooked to your desired consistency. I like mine al dente, still a little crisp. Others like them soft. Your choice. For me it was just 2 minutes and I was done. Just enough to blend the flavors.
Scoop apples on to your dough.
Seal your empanadas and use a fork to crimp them closed.
Add some canola oil to a skillet and cook over medium heat until golden brown. 
Serve!
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