Apple pie

Start by preparing the filling. I'm sure you know that the apples must be peeled, but I recommend that you also cut them into very small pieces so that the filling is smooth and the empanadas close perfectly. Place the apples in a pan with the sugar, cinnamon and lemon juice. Cook over medium heat until the apples are well cooked and the sugar has caramelized, approximately 20 minutes.

For the dough, mix the flour, butter, sugar and salt until you have a sandy dough. This step is crucial for the dough to be smooth and crunchy. Add the eggs and mix until a homogeneous dough is obtained.

Divide the dough into 16 equal portions. In the palm of your hand, flatten each portion into a circle, it is not necessary to be perfect, in fact, a rustic look gives a special charm to the empanadas.

Fill each dough circle with a spoonful of the apple filling and close the pie by pressing the edges with a fork.

Finally, brush the empanadas with beaten egg and sprinkle with a little sugar. Bake them in a preheated oven at 180°C for 20 minutes or until golden brown.