Make the dough and fill using our empanada recipe.
Turn out dough onto a lightly floured work surface, and divide in half. Knead each half 2 or 3 times to form smooth balls.
Cut each ball into four equal pieces. Cover with plastic; let stand until slightly risen, 20 minutes. Shape into balls.
On floured surface, roll out each piece of dough into an 8-inch round. Divide filling evenly among rounds, spreading it over half of each and leaving a 1/2-inch border.
Brush border of bottom halves with water; fold top halves over filling to enclose completely. Press edges to seal with your fingertips, then crimp firmly with a fork.