Jack-O-Lantern Apple Pumpkin Pastry

Heat oven to 425°F and line a rimmed baking sheet with parchment paper. Add apples, sugar, cinnamon, ginger, clove and salt to small pot over medium heat. Cook, stirring occasionally, until sugar dissolves and apples begin to release their juices. Reduce heat to medium low. Cook, stirring occasionally, until liquid evaporates, and apples are tender, about 5-8 minutes. Transfer cooked apples to bowl and refrigerate until chilled. Add pumpkin to cooled apple mixture and mix to combine.

Place puff pastry rounds on lightly floured work surface. Using a 4 1/2-inch pumpkin cookie cutter or sharp knife, cut out pumpkin shapes from pastry rounds. Place 6 pumpkin shapes on a prepared baking sheet. Spoon 2 heaping tbsp. of apple mixture in middle of pumpkin shapes. Moisten edges with beaten eggs.

Using a sharp knife, cut Jack O-Lantern shaped faces out of remaining 6 dough rounds. Place Jack O-Lantern faces on top of filling. Crimp edges using a fork. Brush empanada tops with remaining egg.

Bake until empanadas are puffed and golden-brown, about 15 to 20 minutes, rotating pan after 10 minutes for even browning. Transfer empanadas to cooling rack and let sit until cool enough to handle. Serve.