Preheat oven to 350 degrees

Filling

In a large mixing bowl combine diced apples, cinnamon, sugar, and cornstarch. Toss to coat evenly, then portion filling for the empanadas. Lightly dust the work surface and rolling pin with flour. Roll dough from the center out into 1/8-inch thickness. Use a 3-inch diameter cookie cutter to make perfect circles. Dampen the outside edge of the circles with water. Place 1¼ tablespoons of the filling in the center if each circle. Fold pastry in half over the filling and pinch together to seal. Use a fork to mark and ensure a good seal. Place empanadas on a baking tray and bake for 15-20 minutes.

Fresh Berry Salsa

Rinse strawberries, remove green tops, quarter, and add to mixing bowl. Gently rinse blueberries, blackberries, and raspberries and combine with strawberries. Add remaining ingredients and toss well. Try not to break up the berries.