• 3 cups flour
  • 4 teaspoons sugar
  • 1 teaspoon cinnamon
  • 3 teaspoons baking powder
  • 1/2 cup lard or shortening
  • 3/4 cup water
  • 1 egg
  • oil or shortening for frying
  • 4 lbs apples, peeled, cored and cut into small cubes
  • 2 cups sugar
  • 1 tablespoon cinnmamon
  • 1 cup raisins, softened in warm water and drained
  • pinch of salt
  • 1 cup water
  • 1/8 cup water
  • 1 teaspoon lemon juice


Mix the flour, sugar, cinnamon, baking powder and a pinch of salt together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg and mix into water. Mix the water and egg into the flour mixture and knead until dough forms.

Cover and refrigerate for 30 minutes. Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones