How to Make Beef Empanadas in the oven: Pre-heat oven to 350°F. Lightly coat empanadas with cooking spray. Using a 6-inch cookie cutter OR using a bowl as a guide and a knife, cut out circles. How to Make Beef Empanadas in the oven: Pre-heat oven to 350°F. Repeat with remaining wrappers and chicken mixture. Arrange empanadas on a baking sheet coated with cooking spray. Arrange empanadas on a baking sheet coated with cooking spray. Fold dough over filling, pressing edges with a fork to seal. Next, knead the dough on a floured surface, cover it, and let it sit for an hour. When browned, immediately roll in the cinnamon sugar mixture, then place on a clean plate. To make empanadas, combine flour, salt, butter, eggs, water, and vinegar in a bowl to form the dough.

Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set aside. Lightly brush edges of wrapper with water. Roll out the dough. Repeat with remaining wrappers and chicken mixture. Transfer them to a baking sheet. Fold it over and crimp the sides. Then, roll out the dough to be 1/8 inch thick and cut it into circles that are 4-6 inches in diameter. Cook until browned on one side, then turn to brown the other side.

Place 1 heaping teaspoon of chicken mixture in center of wrapper. Lightly coat empanadas with cooking spray.

Fold dough over filling, pressing edges with a fork to seal. When browned, immediately roll in the cinnamon sugar mixture, then place on a clean plate. Once hot, add the empanadas, 2 or 3 at a time, to the oil. Cut circles of dough about five to six inches in diameter. Once hot, add the empanadas, 2 or 3 at a time, to the oil.

Cook until browned on one side, then turn to brown the other side. Continue until all empanadas are cooked. How to Assemble the Baked Empanadas.

Add a few teaspoons of filling to each circle of dough.

Lightly brush edges of wrapper with water. Heat about 3/4″ of oil to 350F in a heavy duty skillet or Dutch oven.

Cut circles of dough about five to six inches in diameter. Place 1 heaping teaspoon of chicken mixture in center of wrapper. Roll the dough out to about 1/4 inch thickness (about like a sugar cookie) for smaller empanadas, and a little bit thicker for bigger empanadas that are going to hold more filling.

Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set aside. To shape the empanadas, roll out dough (in two or three batches) on a floured surface to about 1/4- to 1/8-inch thickness. It's easiest to start with a nice perfect circle of dough before you fill them and seal them. Continue until all empanadas are cooked. Heat about 3/4″ of oil to 350F in a heavy duty skillet or Dutch oven.