Make the filling: In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, flour, and salt. Cook for 5–7 minutes until apples are tender and mixture is thick. Stir in caramel sauce and let cool.

Make the dough: In a large bowl, mix flour, salt, and sugar. Cut in the butter until crumbly. Whisk egg, water, and vinegar in a small bowl, then add to the flour mixture. Mix just until combined. Shape into a disc, wrap in plastic, and chill for 30 minutes.

Assemble the empanadas: Roll out the dough on a floured surface to about ⅛-inch thick. Cut into 4–5 inch circles. Add 1–2 tablespoons of filling in the center of each. Fold over and seal edges with a fork.

Bake or fry:

• To bake: Preheat oven to 375°F (190°C). Place empanadas on a parchment-lined baking sheet. Brush with egg wash and sprinkle with cinnamon sugar if using. Bake for 20–25 minutes or until golden brown.

• To fry: Heat oil in a deep pan to 350°F (175°C). Fry empanadas in batches for 2–3 minutes per side or until golden. Drain on paper towels.

Serve: Drizzle with extra caramel sauce and enjoy warm!