Add all ingredients to mixing bowl and mix with spatula until combined.
Transfer mixture onto clean surface and knead for a couple of minutes. Place in bowl, cover, and leave to rest in the refrigerator for about 30 minutes while filling is made.
Roll out dough onto clean surface until it is a thin sheet, less than 1/4 inch.
Using a biscuit cutter or a small bowl about 4 inches in diameter, cut out empanada rounds. Re-roll the dough scraps and continue cutting rounds until all dough is used up.
Cover empanada rounds you aren't using with a clean towel.
Cinnamon Apple Empanadas
Preheat oven to 375°
Peel, core, and diced apples. (I recommend dicing very small).
Place small pan over medium heat.
Once coconut oil or butter is melted, add apples, spices, and sugar.
Sautee apples until softened, about 15 minutes. Remove from heat and let cool to room temperature.
Add 1½ tbsp of apple filling to one side of empanada round. Fold over dough onto other half and press down with your fingers to create a seal. Press end of fork down onto sealed dough to create crimp.
Place filled empanadas on baking sheet lined with parchment paper.
Whisk egg thoroughly. Brush egg mixture onto each empanada. Sprinkle cinnamon sugar on top.
Bake for 20 minutes until golden brown.
Notes
*You can use butter, coconut oil, shortening, or lard.