Apples - 3, peeled, cored and cubed into small pieces
Sugar - 2/3 cup
Raisins - 1/2 cup
Water - 1/2 cup
Cinnamon powder - half tsp
Lemon juice - half tsp
Cornflour - approx 1 heaped tsp
Puff pastry sheets - as required
1) Heat water in a pan and add the cubed apples. Simmer, cover and and allow to cook for about 3 minutes.
2) Add the cinnamon powder, mix, cover again and cook till the apples are tender. Add the raisins now. If there is water still remaining, open the lid, increase the flame and allow it to evaporate..
3) When almost dry, add in the sugar and lemon juice and cook till it melts and thickens a bit (about 3-5 minutes)
4) Dissolve the cornflour in little water to make a paste and add this to the apple mixture... It will thicken rapidly - so keep stirring. Allow to cool a bit.
5) Meanwhile, thaw pastry sheet & roll out to make it thinner.. I kept it pretty thin and managed to get 20 small squares from that 1 sheet.
6) In each square.. place about 2-3 tsp of filling (don't over stuff it) in the middle, fold over to form either a triangle or rectangle. If you want it to look more like the traditional empanadas.. cut out circles and fold over to form semi-circles instead. Crimp the edges with a fork (it helps form a good seal).
7) Bake in a pre-heated oven at 425F for about 15 minutes.. till golden brown on top. Allow to cool a bit, because the filling will be extremely hot, before digging in.