Remove disks of dough from the refrigerator and let it sit on the counter for 10 minutes to soften up. Preheat oven to 400 degrees. Prep two baking sheets by lining with parchment paper. Set aside.
Once dough is ready, roll it out into a disk using a rolling pin. The dough should be about ¼-inch thick. Using a 4.5-inch circle cutter, cut out as many circles as you can, placing 10 on each baking sheet. Gather the scraps and roll out into ¼-inch layer again. Cut out as many circles as possible. Repeat with second disk of dough.
Spoon about 1 tablespoon into the center of one disk. Brush the edges of the dough with egg wash (made by whisking egg and 1 teaspoon of water). Connect the two edges of the disk and pinch them closed. Seal the edges shut by pressing down on them with a fork. Poke the top of the empanada once with a fork. Brush the outside of the empanadas with egg wash. Repeat with the rest of the empanadas.
With 10 empanadas on each baking sheet, place in preheated oven and bake for 20-25 minutes, or until the tops are golden brown. Rotate the pans halfway throughout the bake to ensure even baking.
Remove from the oven and let cool for 10 minutes before serving.