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Preheat the oven to 350 degrees F.
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On a lightly floured surface, roll out the pastry dough to the thickness of a pie crust, a little less than 1/4-inch.
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Cut the dough into 4-inch circles. You can pull together and re-roll the dough pieces (note those may have a slightly different texture).
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Brush water on the edge of a pastry circle.
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Place about 1 tablespoon of filling in the middle of the pastry circle.
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Fold over the pastry and press down to seal the edge. Use a fork to crimp the edge.
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Repeat using remaining pastry circles.
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Place empanadas on a baking sheet. Use a fork to punch holes in the top of the pastry to allow for release of steam while baking.
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Bake for 25 to 30 minutes, until the edges are very lightly browned.
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Transfer empanadas to a serving platter or cool on a wire rack. Serve warm or at room temperature.