Ingredients:

APPLE PIE FILLING

• 7 Cups apples, peeled, cored, diced
• 1 Cup sugar
• 3 Tbsp cornstarch
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp salt

EMPANADA DOUGH

• 3 Cups flour
• 1/2 tsp salt
• 1 tsp sugar
• 10 Tbsp butter
• 1 egg
• 1/2 Cup milk
• 2 quarts vegetable oil (or peanut oil)
  

preparation: 

1. Prep the apple pie filling by combining the sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. 
2. Mix the apples with the sugar mixture in a larger dutch oven. 
3. Prep the grill for a 2-zone fire and preheat to 400 degrees F. Close the lid and cook for 20 to 25 minutes until softened. 
4. Remove the filling from the grill. 
5. Place the oil in a large high-rimmed skillet or dutch oven and place it back to the grill over direct heat. Always leave at least 2" between the surface of the oil and the top of the pan to avoid spills. 
6. Flour a clean work surface and roll out the dough 
7. Use a 4" round cookie cutter or ramekin to cut out 12 - 15 empanadas.
8. Fill the empanadas with the apple pie filling and drizzle with the caramel.
   Brush a tiny bit of water around the edge of the dough, fold the dough over, and pinch to seal. Repeat for all of the apple empanadas. 
9. Fry the empanadas in the preheated oil for around 5 minutes, flipping once halfway through for an even golden flakey exterior. 
10. Carefully remove from oil, and place on a paper towel lined plate to drain. 
11. Let cool for 5 minutes before serving.