Add the diced apples to a large saucepan set over medium heat. Drizzle the lemon juice over the apples. Add 3/4 cup of the sugar, then the cinnamon, cloves, and salt. Toss with the apples and cook, occasionally stirring, until the sugar dissolves and the apples release their juices, about 5-7 minutes.

In a small dish, combine the cornstarch and the remaining 1/4 cup of sugar, then stir it into the apples. Reduce the heat to medium-low and cook until the apples are tender but still slightly firm when pierced with the tip of a paring knife, about 10 minutes.

Remove the saucepan from the heat and transfer the apple mixture to a bowl. Place it in the refrigerator until cold. (It is important that the filling has time to get cold before you fill the empanadas).

Place a thawed sheet of puff pastry on a floured work surface. Roll the pastry into a 10x10 inch square.

Cut two 6-inch circles of pastry (if you don't have a circle pastry cutter, you can place a small bowl upside down on the pastry and use a knife to cut around the perimeter).

Place the circles on a parchment-lined plate with parchment between each circle. Transfer the plate to the refrigerator to keep the puff pastry chilled.

Repeat the process with the remaining sheets of puff pastry. You should have eight circles in total.

Line a baking sheet with parchment paper.
Transfer the chilled apple filling from the refrigerator and set it next to the apple pie filling.

Working with two pastry circles at a time, place them on the floured work surface and brush with the egg wash. Spoon 3 tablespoons of apple mixture on the pastry circles, slightly off-center.

Pull the upper portion of pastry over the filling and pinch the edges together to seal them.

Place the filled pastries on the baking sheet. Repeat the process until you fill all of the apple pie empanadas.

Chill the pastries for 15-20 minutes.

Preheat the oven to 425°F

Remove the chilled empanadas from the refrigerator and brush each one with the egg wash. Use a sharp knife to cut small slits in the tops of the empanadas.

Transfer to the oven and bake until the empanadas are golden brown, about 20-23 minutes, turning the sheet pan halfway through the baking time.

Remove from the oven and transfer to a wire cooling rack.

Serve when still warm.

Serving suggestions: A drizzle of caramel sauce and a sprinkle of Maldon salt, vanilla ice cream, a dollop of whip cream, or sweetened sour cream.