Ensure if there is meat, onion, potato in your filling it is cooked in advance.
Pick up one of your rolled out biscuit empanadas ( see my recipe Easiest Empanada Dough EVER! ).
Ensure all fillings are cooled.
Layer filling onto empanada to equal about 2 tbsp of total filling.
Fold empanada in half.
Crimp edges with a fork.
Either wash in olive oil, butter, or egg wash.
Bake at 400°F for 20 minutes.
OR you may fry till golden brown.
** chicken pot pie instructions **.
Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.
** pizza instructions **.
Spoon sauce then cheese then 2 pepperoni slices on an empanada.
Spoon each ingredient in very small amounts.
** for a beef or chicken**.
Cook meat till no longer pink add in onions and peppers till soft then combine all ingredients in a bowl and spoon 2 tbsp of each mixture onto empanada.
** taco empanada*.
Cook meat till no longer pink add in onions till soft in a bowl combine all ingredients and mix spoon 2 tbsp of mixture onto empanada.