Next, fold the edges of the dough using your fingertip, fold one corner of the empanada over, pressing down firmly, repeateating all around, pressing firmly each time to maintain a seal around the edge of the empanada in a spiral pattern. Gently transfer each empanada onto the cookie sheet and lightly brush the top of the empanada with egg wash.
Bake for 12-15 minutes, until golden brown.
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