Heat the oven to 220C/fan 200C/gas 7. Roll out the pastry on a lightly floured worksurface to a ½mm thickness. Stamp out 12 x 10cm circles using a biscuit cutter or glass. Spoon 1 tbsp of the filling into the middle of each circle, then brush the exposed pastry edges with beaten egg and fold over to create semi-circles. Use a fork to seal the pastry. Transfer the empanadas to baking trays lined with baking paper and brush with more beaten egg, then bake for 12-14 minutes or until golden brown. Leave to cool slightly, then serve warm or cold.