For the Meat Filling
- With a spoon, mix the cinnamon, coriander, cloves, and salt into cup of applesauce.
- Add the shredded meat (cooled), chopped dates, and applesauce/spice mixture to food processor bowl.
- Pulse a few times to break up the mixture, then blend on high until its well combined and consistency resembles minced meat (about 5 mins). It should be slightly wet but not soggy and hold together when squeezing a portion in your hand. If it’s too dry you can add a bit of broth from the roasts, but be careful not to add too much moisture.
- Transfer meat mixture to a large bowl and incorporate the piñon, folding in with a spatula.
- Set aside while you make the pastry dough.
For the Pastry Dough
- Add flour, baking powder, salt, and shortening to a large mixing bowl.
- Mix with hands until the shortening is fully integrated
- Add warm water a bit at a time until desired consistency is reached.
- Once dough is ready, break/cut into 12-16 uniform size round balls
- Scramble one egg in a cup and set aside for egg wash
To Make the Empanaditas
- Using a rolling pin, roll ball into a circle
- Place a spoonful of meat on half of the circle close to middle leaving space along the edge
- Brush egg wash along the bottom edge of the half where filling is
- Fold upper half of dough over filling.
- Cut excess with a pastry sealer (or pizza cutter, then seal edges with a fork.)
- Set on a baking sheet lined with parchment.
- Repeat until all empanaditas are made or you can make a few at a time and fry, making more while you wait on them to cook. If you do this I recommend setting a timer to avoid overcooking.
For Deep Frying
- Depending on the size of your fryer, place a few empanaditas in at a time. My fryer had room for three at a time.
- Fry in hot oil (heated to 350 degrees) for about 4 minutes, turning over with tongs halfway through. Set a timer for 2 minutes so you don’t forget to turn over.
- They should look golden brown on both sides.
- Remove from fryer with tongs or slotted spoon and place on another baking sheet or plate lined with paper towels to drain/cool.
Best served warm with a cup of coffee!