Direction

1. On a floured board, roll out pie dough thinner than the average crust.
2. Cut dough into 6" circles: use the other side of empanada cutter or a small upside down bowl to cut the dough into circles.
3. One pie crusts will make 6 empanadas.
4. Place 2-3 tablespoons of filling on one side of the pie dough. If they are overfilled, the press won't close and seal.
5. Close the empanada maker, and seal the edges. Or, fold dough in half with filling, and press the edges closed with the tips of a fork.
6. Place empanadas on a parchment lined baking sheet.
7. Brush with melted butter.
8. Bake at 375 for 20-25 minutes pie crust until edges are golden brown and baked.