1-First Step: Begin by preparing your apples. Peel and core two Granny Smith apples, then dice them into small, uniform pieces about 1/4 inch in size. This ensures they cook evenly and fit perfectly inside your empanadas. Having uniform pieces also means each bite will have the same delicious texture and flavor.

2-Second Step: In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the diced apples to the pan and sauté for about 5-7 minutes until they start to soften but still hold their shape. You want them tender but not mushy since they will continue cooking slightly in the oven. The natural pectin in apples helps them maintain structure while developing a softer texture.

3-Third Step: Add 1/4 cup of brown sugar and 1 teaspoon of cinnamon to the softened apples. Stir continuously for another 2-3 minutes as the sugar dissolves and coats the apples. The apples should start to glisten and become fragrant with the warm cinnamon aroma. This step infuses the apples with deep, caramel-like flavors that will intensify during baking.

4-Fourth Step: Pour in 1/2 cup of caramel sauce and stir gently to combine. Let the mixture simmer for 1-2 minutes until everything is well incorporated and the filling has thickened slightly. Remove from heat and allow to cool completely before assembling the empanadas. This step is crucial because hot filling can cause the dough to become soggy or difficult to work with.

5-Fifth Step: While the apple filling cools, prepare your work surface by lightly flouring a clean countertop or large cutting board. Roll out your pie dough slightly if it’s too thick, then use a 5-inch round cutter (or a bowl of similar size) to cut circles from the dough. You should be able to get about 6 circles from each 14-oz pie crust, totaling 12 empanadas.

6-Sixth Step: Place a tablespoon or two of the cooled apple filling in the center of each dough circle. Be careful not to overfill, as this can cause the empanadas to burst during baking. Leave about 1/2 inch of space around the edges to ensure proper sealing. If any filling spills onto the edges, wipe it off with a damp paper towel before sealing.

7-Seventh Step: Fold each circle in half to create a half-moon shape. Use the tines of a fork dipped in flour to press the edges together firmly, creating a sealed border with a decorative pattern. This not only seals the empanadas but also gives them that classic appearance. Place the assembled empanadas on a parchment-lined baking sheet as you work.

8-Eighth Step: Prepare an egg wash by beating 1 egg with 1 tablespoon of water. Brush the tops of each empanada lightly with this mixture using a pastry brush. For extra crunch and sweetness, sprinkle coarse sugar on top after the egg wash. This step creates that beautiful golden-brown color that makes empanadas so appealing.

9-Ninth Step: Preheat your oven to 375°F (190°C). If you prefer frying, heat oil to 350°F instead. For baking, place the empanadas in the preheated oven and bake for 15-18 minutes until they’re golden brown. For frying, carefully place 2-3 empanadas at a time in the hot oil and cook for 2-3 minutes per side until golden. Drain on paper towels if frying.

10-Final Step: Let the empanadas cool on the baking sheet for 5 minutes before serving. This allows the filling to set slightly and prevents burning your mouth with hot caramel. For serving, drizzle additional caramel sauce on top and consider adding a scoop of vanilla ice cream for a delightful contrast between hot pastry and cold cream. These empanadas are best enjoyed warm but still delicious at room temperature.