Preheat the oven to 180°C. Grease the baking tray lightly with butter or line it with parchment paper.
Divide the dough into 2 parts.
Roll one part roughly to a thickness of ¼ inch.
I used a 3½ inch in diameter cookie cutter. Cut circles.
Take one circle, roll it out a bit thinner or till its about 4 - 4½" in diameter.
Add about 2 tbsp of the filling on half side of the circle.
Cover the filling with the other half, seal the edges well. Twist the edges or press down with a fork.
Place the empanada on the prepared tray.
Repeat using the rest of the dough and filling.
Brush the empanadas with milk.
Place the tray in the hot oven and bake for 30 minutes or till the empanadas are golden brown in colour.
Remove the tray from the oven. Serve hot empanadas with your choice of condiment.