It is always a good idea to start with having all of you ingredients at hand, it makes everything so much easier.
Cut butter into small pieces and place in the freezer for about 5 minutes, while you prepare the rest of the dough ingredients.
add ice to beet juice in a small cup and let sit.
In a food processor or blender add flour, sugar, salt, cinnamon, and pulse to mix.
Next add butter in 3 increments and pulse 2-3 times each time, you want to crumle butter into very small pieces.
Next add beet juice 2 tbsp at a time and pulse until mixture becomes a majority pink. You will see little speaks of white.
Now pour mixture onto a flour surface.
Using the palm of your hand push dough away from you to bring together. Makes dough easier to form. Form dough into a large round disk. Cover with plastic and refridgerate for 20 minutes.
While dough is cooling dice the apples.
Next mix apples, salt, corn starch, cinnamon, sugar, lavender extract together. Then toss with dulche de leche and set aside.
Remove dough disk from the fridge and roll on a floured surface. You want the dough to be thin but not too thin.
Using a small round mold or small tart pan like I did to cut the shape.
Fill dough with some apple mixure fold over and seall edges using your fingers, then use for to further seal. Place on plate and repeat with the rest. Do not overfill, dulche de leche will leak out. Place in fridge for 20 min.
Sprinkle the top with sugar in the raw.
Preheat oven to 350. Place empanadas on parchment lined cookie sheet and bake for 40 min, more if needed. Oven temps vary. Cool and enjoy.