b'Sweet empanadasby Monica R | USA (Colombia)Method Apple Filling:1. Start the apple filling. Peel, core, and dice three large apples. Heat 1 tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Once the oil is shimmering, but not smoking, test the temperature by adding one apple piece. The apple should sizzle audibly but gently when the pan is hot enough. Adjust the heat if necessary. Add the remaining apples along with 2 tablespoons of sugar andteaspoon cinnamon. Spread the apples as close to a single layer as possible in the pan.2. Caramelize the apples. Cook the apples over medium-high heat for 5 to 10 minutes, stirring occasionally, until the apples begin to caramelize. Cooking the apples at a high temperature sears and caramelizes them while keeping them tender instead of soft. The apples retain their juices rather than releasing them into the pan and steaming the apple pieces. 3. Finish the filling. Take the pan off the heat. Add 2 teaspoons lemon juice, 1 teaspoon vanilla extract,andteaspoon lemon zest. Toss to coat the apples evenly. Set aside until cool enough to handle.For the dough:1. Make a brine with the milk, water, and salt, and stir to dissolve the salt. 2. Mix the flour and eggs in a large bowl or a stand mixer with the paddle attachment and mix for aminute to incorporate.3. Add the melted shortening to the flour mixture and mix a little more. At this point, you willsee only crumbs.4. With the mixer running on low speed, add the brine until the dough is soft and flexible. If needed,keep adding water. Separate the dough into 12 or 20 portions and cover with a moist cloth.5. Working each piece individually, roll until thin, cut into a circle about 7 inches across, and fill withtwo tablespoons of apple filling. Close by smearing the edge with water, folding over into a semi-circle,and pressing firmly.6. Brush with an egg wash before baking.7. Preheat the oven to 350 F or 180 C. Bake for 3035 minutes until golden.8. Serve hot.43'