Roll out dough to 1/4-inch thickness and cut into 2-inch squares. Place 1 teaspoon filling near center of each square, fold in half, and seal edges with tines of a fork. Place on ungreased cookie sheet, cover well with plastic wrap, and refrigerate overnight. On day of brunch, preheat oven to 400°, bake empanadas 10 to 12 minutes, and serve hot. Makes 10 empanadas.
Note: Serve with guacamole dip and tortilla chips, coffee cake or sweet rolls, juice and coffee.
It is best to make dough 2 days before you plan to serve brunch. The day before, roll out dough, cut and fill empanadas, and refrigerate overnight until shortly before serving time.