I always thought empanadas where a lot of work, but turns out they are pretty easy! Since it’s Fall these little warm hand pies are perfect for for cool nights. Also if you don’t want to fuss with making mini pies you can use ramekins to make individual pies too. I tried out a few shapes, as you’ll see below, but I think I like the ones folded in half best.

Caramel Apple Empanadas {Hand Pies}
(Adapted from Take Two Tapas)

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10 empanada dough discs
2 Granny Smith apples
1 tablespoon lemon juice
1 tablespoon apple pie spice
1 cup Torani Caramel Sauce
1 egg
1 tablespoon milk
2 tablespoons Turbinado (raw) sugar

Preheat oven to 425F. Make egg wash by combining egg and milk in a small bowl. Beat until mixed. Set aside.

Peel and dice the apples. Toss them in lemon juice.

Add the apple pie spice and 1/4 cup caramel sauce. Stir to evenly coat the apples.

Place 2-3 tablespoons apple filling in the center of each disc of dough.

Drizzle a little caramel sauce on the filling, being careful not to get near the edges of the dough.

Brush the outside edges of the dough with the egg wash. Fold the dough in half over the filling, pressing out any air as you go. Crimp closed with a fork to seal.

Place empanadas on a parchment paper lined baking sheet or on a silicone mat.

Brush the tops with egg wash and sprinkle with Turbinado sugar if desired.

Bake at 425F for 20-25 minutes of until the dough is golden brown.

Remove from the oven when done and let cool for 5 minutes.

Drizzle with remaining caramel sauce if desired. Serve warm!

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