Peel and dice apples. In a stockpot, combine apples, lemon juice, sugar, water, cinnamon, and cloves.

Bring to a boil over medium heat, stirring constantly. Cook until apples are fork tender, about 5 minutes.

Bring to a boil, reduce to a simmer, and cook till soft (about 15 minutes) stirring occasionally so apples do not burn. Remove from heat and drain excess liquid thoroughly. Discard the cinnamon and cloves, and set the filling aside or refrigerate to cool.

In a stand mixer mix the first 5 dry ingredients. Add in the shortening. In a separate bowl whisk the eggs and milk and combine with dry ingredients. Continue to combine until you have a soft dough. Split the dough in half. If not using immediately, wrap in plastic wrap and refrigerate.

Preheat the oven to 350 degrees F.

Divide empanada dough into 24 pieces. On a floured surface, roll out the dough pieces into small round circles. Place a small dollop of apple filling on one half of each of the rolled out circles. Fold over the dough and seal off the edges with a fork by pressing down along the edges. Or pressing a flat knife edge along the border creates a beautiful design. Both make for a pretty pattern when baked.

Brush each empanada with egg whites or some canned evaporated milk, sprinkle with cinnamon-sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.

Place the empanadas on a parchment lined cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.