Preheat the oven to 425 degrees.
Remove your puff pastry from the freezer about 30 minutes before you are ready to fill your empanadas.
Working quickly, roll out your pastry sheet just a bit more so that you can fit 6 4inch circles per sheet.
Use a small bowl, biscuit cutter, or your eyeballs to cut 6 4-inch circles. Put the circles into the freezer to keep cold while you prepare for the next step.
In a small bowl, beat an egg for the egg wash.
Add about 2 tablespoons of filling into the center of each circle.
Use your finger or a pastry brush to brush egg wash onto the edges of the circle (this helps it stick together).
Fold the circle over and pinch the edges together. Try a rope edge or simply use a fork to press the edges together.
Brush the top with the beaten egg.
Bake for 20-25 minutes or until golden brown on top. Don't peek in the first 15 minutes!