With the oven racks in upper and lower thirds of oven, preheat oven to 400℉.
Dividing the dough into 12 pieces, equal in size. Form each piece into a disk. Keep remaining pieces covered as you go.
Roll out 1 piece into a 5" round, on a lightly floured surface with a lightly floured rolling pin. Keep to about ⅛" thick.
Spoon 2 tablespoons filling onto center of dough. With wet fingers, dampen edge to ensure tight seal. Fold in half, into a triangle. Press edges together to seal and enclose filling. Crimp with your fingers or tines of a fork.
Transfer the assembled empanadas to a baking sheet(s).
Brush the tops of the empanadas with egg wash.
Bake in upper and lower thirds of the oven, switch position of sheets on the racks halfway through baking. Bake for about 25 minutes or until golden.
Transfer the empanadas to a rack to cool for at least 5 minutes.
Serve warm or at room temperature.