• 1 package of frozen puff pastry dough (two sheets)
Thaw until you can unfold it, but work the dough while it is still cold. Roll the puff pastry out thin on a flour-dusted surface. Try to double the size of the sheet of dough. Use a bowl for a pattern, and cut rounds out of the dough. (Here was problem number one. I tried using a tuna can first, but that left little room for filling, and it was difficult to seal. So for the second batch, I used a plastic, 5-inch-diameter storage bowl for a cutter. That worked better since there was more room for ingredients, and it was easier to seal the folded dough.)
• Caramel sauce
Add a teaspoon or two to the center of the dough circle. (Here was problem number two. I was looking for Mexican Cajeta caramel sauce but did not locate it, so I used Smucker’s sauce; good stuff, but when room temperature, it is thin and ran off the dough before I could seal it. I think it would work if it was cool. It would just be harder to distribute on the dough.)
Cut in small slices that fit the folded dough circle. I used canned slices. You could use fresh. Add about half a canned pineapple ring to each empanada.
• Melting cheese
Add 1 to 2 teaspoons of shredded melting cheese – Monterrey Jack or Mexican melting cheese – on top of the fruit and caramel.
Mix one egg with a couple tablespoons of water and use a pastry brush to apply the mixture to the edges of the dough. Carefully fold the dough circle and press the edges. Try to keep the fruit, cheese, and caramel inside the folded shell. It will make clean-up a lot easier. Use a fork to crimp the edges together better.
Spray a cookie sheet lightly with cooking oil. Arrange the empanadas on the sheet and brush the tops with a little more egg mixture.
Optional – sprinkle top lightly with Turbinado Sugar – or Demerara sugar.
Optional – make apple empanadas using thin slices of a Granny Smith apple sprinkled with a little sugar and cinnamon mixture.
Bake in a 350-degree oven for 25 – 30 minutes until nicely browned.