To Form the Empanadas
- Take one disc of dough out of the fridge. Use a rolling pin to roll the dough to 1/8” thick. To do this, Start the rolling pin in the center of the dough and roll to the edge, then rotate the dough 90 degrees. Don’t worry if it isn’t perfectly round or the edges crack. What’s important is that it doesn’t stick and that you get it evenly thin. If there is sticking, sprinkle a little flour under the dough. Continue to roll and spin until the dough is 1/8” thick.
