Apple Empanadas Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Toss the apple into a pan and add cinnamon, nutmeg, vanilla essence and brown sugar. Sauté until the apples have softened a little. Set aside. Lightly flour a surface and roll out pastry dough to 1/4 inch thick. Cut into circles for making empanadas and place filling in the center of the dough circle for empanadas. Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate for 3 hours. Deep fry in oil 6 to7 minutes until golden brown. Drain the excess oil using several layers of absorbent paper before serving. Dust it with some icing sugar.
To bake them, take them out of the fridge and arrange on a baking sheet lined with a parchment paper. Brush each of the empanadas with some milk. Bake in oven at 200 degrees C for 25-30 minutes or until golden.

Method:
Melt chopped chocolate. Mix the ground almonds and walnuts, condensed milk and 2-3 tablespoon melted chocolate and mix till combined. Grease your palm and make small balls. Chill few minutes. Dip each ball into melted chocolate, use fork to coat the ball properly, tip it slightly to drip extra chocolate. Chill until set and serve.