Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large saute pan, melt
the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes. Remove from the heat and mash
them with a fork while they are still warm, it should look like a chunky applesauce
. Allow the apples to cool to room temperature. Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside.
On a floured work surface, lay out the puff pastry
sheets. Using a large (4 1/2-inch) circular biscuit
cutter (or cookie cutter
) cut 4 large circles per sheet, 8 all together.
On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture. Brush the edges of each circle with some egg wash. Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry dough
and filling. When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie. Brush each one with the remaining egg wash
and sprinkle with turbinado sugar. Transfer the empanadas
to the prepared baking sheet.
Bake the pies until they have puffed and are golden brown, about 20 minutes. When the pies
come out of the oven, spoon more of the Almond Pastry Cream
over them and serve.