What to do with leftover pie crust? Apple and Dulche de Leche mini tarts

Remember when I made a Bacon & Spinach Tart? Instead of making my own pie crust, I simply purchased rolled pie crust dough from my grocery store. I used one of the pie crusts for the tart and had one left over and sitting in my refrigerator. I wasn't sure what to do with it until my friend Cecilia from One Vanilla Bean gave me a jar of Dulce De Leche.

For some reason I decided to make hand pies and fill them with apples and Dulce De Leche. Hand pies are pretty much identical to empanadas: you take your dough, add the filling, fold it over and bake. How hard could it be?

There really is no precise recipe for this dish. I took a few Empire apples, cut them and sauteed them for 10 minutes in a bit of butter.

I then rolled out the pie crust and cut out circles from it using a biscuit cutter.

However, after topping each circle with some of the apple mixture and a dollop of Dulce De Leche, I realized there was no way I'd be able to close them up.

And then I panicked.

And then I came to my senses and decided to make mini tarts instead! I simply pinched the dough around the apple mixture. And voila! Mini tarts! {It helps to wash the edges of the dough with an egg wash (1 egg + a bit of water) so that they don't come unglued during baking.} Special thanks to my friend Jenna of Modern Domestic for walking me through how to make hand pies: I'll have to follow her advice soon.

I baked the tarts at 375 for 17 minutes.
Here they are:

The pie crust turned a bit golden brown, the apples caramelized, and Dulce De Leche got oozy, which is a good thing.

Although this was not my original plan for using the pie crust, the final result turned out rather well!

What do you do with leftover pie crust?

What should I make with leftover Dulce De Leche (other than eat it with a spoon)?