Roll out both sheets of puff pastry. Using a round cutter, cut 12 circles from each sheet.
Spoon about 1 tablespoon of the apples onto the middle of the 12 rounds. Top with 1 teaspoon of caramel sauce. Sprinkle salt over each. Wet the edges of the circles then place the 12 other rounds on top.
Seal the edges around each pie with a fork or your finger. Cut two slits on the top of the mini pies.