Apple Pie Empanadas with Dulce de Leche

Method

1. Melt the butter in a 20 cm frying pan over medium heat, add the apples, brown sugar, most of the cinnamon and the salt and cook for 5 min, stirring, until the apples are tender but still in cubes. Mix the lemon juice with the cornstarch, stir it in and let it bubble for a few seconds until the juices turn thick and glossy. Spread on a plate and cool for 15 min; hot filling softens the dough and makes it tear.

   Add in this stepButter 10 gApples, peeled and cut into 8 mm dice 300 gBrown sugar 20 gGround cinnamon ½ tspSalt 1 pinchLemon juice 1½ tspCornstarch 1 tsp

   medium heat

2. Preheat the oven to 200 °C and line a tray with baking paper. Lay out the discs, put a spoonful of apple on one half of each, leaving a 1.5 cm border, and add a teaspoon of dulce de leche on top. Brush the border with water, fold the disc over and press out the air. Seal the edge by folding and twisting it over itself in small pleats (the Argentine repulgue), or simply press it with a fork.

   Add in this stepEmpanada discs for baking (about 13 cm), thawed 4Dulce de leche (thick) 42 g

3. Set the empanadas on the tray and chill for 10 min so the dough firms up and keeps its shape. Beat the egg and brush the tops, mix the sugar with the rest of the cinnamon and sprinkle it over, then cut a tiny slit in each for steam.

   Add in this stepEgg (for brushing) 1Sugar (for the cinnamon sugar) 2 tspGround cinnamon ¼ tsp

4. Bake for 18 min at 200 °C, until puffed and deep golden, with a little filling bubbling at the slits.

5. Let them cool on the tray for 10 min: the dulce de leche inside is molten and very hot. Warm the remaining dulce de leche for a few seconds and drizzle it over before serving.

   Add in this stepDulce de leche (thick) 18 g