Ingredients:

  • 3 Large Granny Smith Apples (approx. 500g), peeled and diced into 1/4 inch cubes
  • 1/4 cup (50g) Light brown sugar, packed
  • 1 tbsp (14g) Unsalted butter
  • 1 tsp (2g) Ground Saigon cinnamon
  • 1/4 tsp (1g) Fine sea salt
  • 1 tsp (5ml) Vanilla extract
  • 1/2 cup (120ml) High-quality salted caramel sauce
  • 1 tbsp (8g) Cornstarch dissolved in 1 tbsp cold water
  • 2 Refrigerated pie crusts (approx. 400g)
  • 1 Large egg (for egg wash)
  • 2 tbsp (30ml) Whole milk
  • 1/4 cup (50g) Turbinado sugar

Instructions:

  1. In a large skillet over medium heat, melt the butter and add the diced apples, brown sugar, and cinnamon. Sauté for 5-7 minutes until apples are tender but hold their shape.
  2. Stir in the cornstarch slurry and simmer for 1 minute until thickened. Remove from heat, stir in the caramel sauce and vanilla, and cool completely.
  3. Roll out chilled dough on a lightly floured surface. Use a 4-inch circular cutter to stamp out 12 discs, re-rolling scraps if necessary. Keep discs chilled.
  4. Place 1.5 tablespoons of cooled filling in the center of each disc. Lightly brush edges with egg wash (egg beaten with milk), fold over, and crimp with a fork to seal.
  5. Brush the tops of empanadas with the remaining egg wash and sprinkle generously with turbinado sugar.
  6. Bake on parchment-lined sheets at 400°F (200°C) for 15-20 minutes until the crust is deep golden and crackling.