Previously, I posted about making empanada fillings and dough in advance. Now comes the easy part of the empanada making process: filling and baking! You've got your fillings and your dough, so it's smooth sailing from here on out. Preheat your oven to 400 and line a baking sheet with parchment paper. In a small bowl or cup, mix together the sugar and cinnamon.
filling and baking empanadas
1/4 cup non-dairy milk or creamer
dough rounds or squares
1 TBSP sugar
1/2 tsp cinnamon
Take your dough shapes, gently stretch the edges, then brush with the milk or creamer. Scoop 1/3 cup filling into the center and spread lightly over half; leave about 1/2 inch of space along the edges. Fold the unfilled side over the filling, press down with your fingers to seal, then crimp with the tines of a fork.
Carefully place on prepared baking sheet, brush with more milk or creamer and sprinkle with cinnamon sugar mixture. Repeat until out of filling, then bake for 24-26 minutes, or until the tops have golden spots. Wait five minutes before digging in!
If you've cut rectangles, you can fold the dough to form rectangle or squares.
For circles you can fold in half to form half-moons, or put one circle on top of another for a round pie. Be warned: the round pies make really big servings!
You may need more or less milk or creamer depending on how sticky your dough is. You can also brush the outsides with oils - canola is nice and neutral and olive oil complements many fruits - but something like hazelnut or pumpkin might be unexpected and fun as well!
These transport well and reheat easily at 350 for 10 minutes.
Really do wait a few minutes before eating, as the filling can get incredibly hot.
Experiment with fillings. I was most nervous about the maple lime pumpkin - the most savory and least conventional of the fillings - but it was the surprise favorite of the evening!