Add all ingredients into a small pot. Cook over medium-high heat, stirring occasionally, until the apples are super tender and have soaked up a lot of the sugar and liquid, about 15-20 minutes.
Transfer cooked apples into a bowl and set aside to cool down. *
For the dough
In a food processor, mix together the flour, sugar and salt. Add the butter, eggs and water and pulse together until a clumpy dough forms. If not using a food processor, mix dry ingredients in a large bowl with a fork and use a pastry cutter like this one to incorporate the butter, eggs and water.
Transfer dough onto a floured work surface and knead into a ball. Cut into 4 pieces and then cut each piece again into 4 smaller pieces. You should have a total of 16 pieces. Roll each piece into a ball using the palm of your hands.
Working on your floured work surface, roll each ball into a flat disk about 6 to 7 inches in diameter using a rolling pin. Place disks onto a baking sheet covered in parchment paper.To save room, I placed about 3 disks onto the parchment paper, placed another layer of parchment paper on top, and continued stacking disks onto the same baking sheet, making sure there's always parchment paper in between each layer so they don't stick together. Once all the disks are formed, cover baking sheet with plastic wrap and chill in the refrigerator for about 30 minutes.**
Preheat oven to 375 degrees F.Continuing to work on a floured surface, place about 2 1/2 tablespoons of the apple filling onto each flattened dough disk. Fold one side over and pinch the sides together using your index finger until the empanada is fully sealed. You can also press the edges together using the tines of a fork instead of your fingers. As long as the empanadas are sealed, you're good to go.Placed the filled and sealed empanadas onto 2 large baking sheets lined with parchment paper.
Cut a small slit or poke a few holes in the top of each empanada to let some of the steam out while baking. Brush the tops of the empanadas with the egg white and sprinkle with turbinado sugar. Bake for 25-30 minutes, until the pastry is lightly browned.
Notes
Prepared filling can stored in an airtight container in the fridge for up to a week. Prepared dough disks can be stored in the fridge overnight or in the freezer for up to a month.You can use store-bought frozen empanada discs like these found in the baking freezer aisle instead of making your own dough.