Be sure to thaw you frozen Goya empanada discs before you begin, once thawed using a 4 inch rectangle cookie cutter ( you can really use any cutter you want, you have options) cut out 20 rectangles.

Open your can of apple filling, scoop out a cup and mix in your 1/4 tsp of cinnamon, at this point you can either chop by hand or blend apple filling in a food processor for about 20 seconds. This will allow the apples to be small enough to fit into the mini empanada pie crusts.

Once the apples are chopped, scoop about a 1/2 tsp onto each empanada rectangle ( remember to only use half of the rectangles. Leaving the other half as the top of the pies.

Get a little cup of water and a small paint brush, or you can just dab your finger in a little water and run it along the edges of the apple filled empanada dough.

Take the other half of your empanada dough and place them on top of the one's filled with apple, press the two rectangles gently together being careful not to allow the apples to seap out the sides. Press a fork around the edges to ensure a proper seal.

Once all the pies are ready, gently place them into grease, be very mindful because they will golden very quickly. It will take about 1 minute for them to brown up on each side.

Once golden brown, remove them from the oil and place them on a paper towel lined plate. Although you will want to instantly sink your teeth into the golden flaky crust and reach the appley goodness..... you can't the hot filling will scorch your tongue. Once the minutes have slowly ticked by and the pies are cool enough to eat, take a bite and welcome yourself to my Apple Heaven!