Peel and dice apples into small even pieces. Place apples in a skillet over medium heat, and add lemon juice, brown sugar, and cinnamon. Bring to a simmer and reduce heat to medium-low.
Continue cooking, stirring periodically until liquid evaporates and apples have softened. You don't want the apple filling to have a lot of moisture. Remove from heat and allow to cool. You can also make this a day in advance and store it in the refrigerator.
Thaw pie crust according to package directions.
Use a cup or small bowl that is 3 in diameter. Unroll the pie crust and use the cup to cut out circles in the crust. Make them close together to use up all the space. Then roll the scraps back together into a ball and roll out again and repeat the process until you use all the dough.
Take one dough disc and roll it out again to double in size, about 6 in diameter. Then take 2 heaping tablespoons of apple filling and place it in the center of the disc. Fold the dough over and seal the edges with a fork or create a seal by folding the edges over. Place on a baking sheet.
Once all the empanadas are filled. Place them in the refirgerator while the oven pre-heats. Preheat oven to 375° Fahrenheit
Remove empanadas from the refrigerator. Take a knife and make 2 small slits across the top of each one for venting.
Beat one egg until smooth and use a pastry brush to brush the tops of each empanada with the egg wash.
Bake empanadas for 20-25 minutes or until golden brown. Remove from the oven and allow to cool on the baking sheet for 10 minutes. The filling will be hot out of the oven. Serve warm or allow to cool to room temperature and serve.
Video
Notes
After baking the empanadas can be kept at room temperature for 2 hours. Store leftovers in the refrigerator for up to 3 days and reheat in the oven.Belqui's Pumpkin EmpanadasSweet Potato Empanadas
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.