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Preheat the oven to 375°.
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Sprinkle a little flour onto a piece of parchment paper and roll out the dough fairly thin.
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Use a 5 inch round cookie cutter to make 8 circles.
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Or use a plate and cut with a knife around the plate.
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Once you have each circle of empanada dough cut out, fill them with 3 tablespoons of filling.
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Spread some water around the edges and fold over to seal.
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Use a fork to crimp the edges.
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Gently poke a fork on top to let steam escape.
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Place on a baking sheet and into the oven for 20-25 minutes or until golden.
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It's ok if some cheese comes out while baking.