Ingredients:

  • 3 large Granny Smith apples, peeled and finely diced (approx. 450g)
  • 2 tbsp unsalted butter (28g)
  • 1/4 cup packed light brown sugar (50g)
  • 1 tsp ground cinnamon
  • 1/4 cup thick caramel sauce (60ml)
  • 1 tsp cornstarch
  • 1 tbsp cold water
  • 1 pinch sea salt
  • 2 pre-made refrigerated pie crusts (approx. 400g)
  • 1 large egg
  • 1 tbsp water
  • 2 tbsp turbinado sugar
  • 0.5 tsp ground cinnamon

Instructions:

  1. Peel and dice your 3 large Granny Smith apples into uniform 1/4 inch pieces.
  2. Melt 2 tbsp unsalted butter in a medium skillet over medium heat. Add the apples and 1/4 cup brown sugar, stirring until the apples begin to soften and release juices (about 5 mins).
  3. Stir in 1 tsp cinnamon and 1/4 cup caramel sauce. Pour in the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and cook until the mixture is glossy and thick enough to coat a spoon.
  4. Transfer the filling to a bowl and let it cool completely.
  5. Roll out the 2 pie crusts on a lightly floured surface. Cut out 10-12 circles using a 4 inch cutter.
  6. Place about 1.5 tablespoons of the cooled apple mixture in the center of each dough circle.
  7. Fold the dough over the filling to create a half moon. Press the edges firmly with your fingers, then crimp with a fork until tightly sealed.
  8. Whisk the egg and 1 tbsp water. Brush it over the tops of the empanadas, then sprinkle with the turbinado sugar and cinnamon mix.
  9. Use a sharp knife to cut 2 tiny slits in the top of each pastry to let steam escape.
  10. Place on a lined sheet and bake at 400°F (200°C) for 15 minutes until the crust is golden brown and the edges are crisp.