Pre-heat oven to 350 to 375 depending on your oven.
Place dough between 2 pieces of parchment paper. Roll dough to 1/8 inch thickness.
Use a 4-inch glass or cookie cutter to cut out circles. For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used.
Spoon filling into center of each dough piece. Fold dough to form packets. We found it helped to pinch the centers together first, then close up all edges, pinching together.
Place on parchments lined baking sheets. Brush empanadas with egg.
Bake for about 12 – 15 minutes.