Preheat your oven to 375°F (190°C).
Roll out the pie crusts and cut into circles large enough to fit into a muffin tin.
Press the pie crust circles into the muffin tin to form little pie shells.
In a medium bowl, mix together the cream cheese, sugar, and vanilla extract until smooth.
Spoon cream cheese mixture into the bottom of each pie shell, filling about halfway.
Add cherries on top of the cream cheese mixture.
Cut the remaining pie crust into strips and create a lattice pattern on the top of each mini pie.
Brush the tops with beaten eggs.
Bake for 20-25 minutes, or until the crust is golden and the filling is bubbly.
If desired, melt apricot jam and brush the tops of the pies for a shiny glaze.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Kcal: 240 kcal | Servings: 12 mini empanadas
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