Pre-heat oven to 190˚C (375˚F) and line two baking trays.
Roll each ball of dough out till it is about half a centimetre (1/4 inch) thick.
Using a circle-shaped cutter, cut out circles from dough (we used a small bowl with a 12cm diameter to yield 20 empanadas).
To assemble, put a spoonful of filling in the middle of each empanada circle.
To seal, fold the circle in half and press the edges with your fingers. For a basic seal, use a fork to press along the edges.
If you want to attempt a repulge, gently use your fingers to curl the edges into themselves.
Using a pastry brush, coat empanadas with egg wash.
Put complete empanadas on lined baking tray and refrigerate empanadas for 30 minutes (this helps seal in the fillings before baking).
Once refrigerated, stick baking trays in oven and bake empanadas for 18-23 minutes or until golden.