Step 5 of 6
Lay an empanada disc on your counter and dampen the perimeter with a bit of warm water. Scoop a generous tablespoon of the prepared filling into the middle, fold the pastry over, and crimp the edges shut using the tines of a fork. Continue this process with the rest of the ingredients. Arrange the assembled empanadas on the baking sheets and coat them with a wash of beaten egg.
The flavor was fine, though I felt it lacked a certain kick. I replaced the green olives with black ones, and the total preparation time exceeded 90 minutes. While the dough was excellent, the stuffing lacked depth. Overall, it felt like too much effort for a fairly average dish.
My grandsons, ages 4 and 7, asked to help me bake empanadas after watching a cooking video online. To suit their preferences, we skipped the onions, swapped in black olives for the green ones, and included half a cup of raisins to give them a sweet twist. Those kids polished them off in no time!