Cut out 5" circles (I use a ramekin to measure, you can also use a small bowl)
Brush egg wash to the top side of the entire circle
Add about 1 heaping tablespoon of filling to the bottom half of your circle (be careful not to overfill)
Fold the top portion of your circle over your filling. Using a fork, crimp the edges of your Empanada together
Transfer each assembled Empanada to a parchment lined baking sheet
Brush all assembled Empanadas with egg wash
Note: I usually roll and cut my pie dough ahead of time. I place the cut circles on floured parchment paper before placing them in the fridge to chill. Your dough will warm up and soften a bit too much by the time you get it all rolled and cut. Using chilled dough will be easier to assemble your Empanadas.Bake Empanadas at 425 for 20-25 minutes, or until golden brown. Serve with a side of guacamole and enjoy!