Set your oven to 400 degrees Fahrenheit (204 degrees Celsius for the metric users out there).

Combine all the ingredients (except the pie crust) into a small bowl, ensuring everything gets mixed around thoroughly.

Sprinkle flour over a clean, dry surface. Roll the pie crusts into 15-inch diameter circles. Using a floured 3-inch cookie cutter, cut out as many circles as possible.

For each circle, place approximately 1 teaspoon of the mixed filling onto half of the circle.

Moisten the circle’s edge with water before folding the pie crust over the filling and press with a fork to seal in the good stuff.

After sealing each empanada, transfer it to a lightly greased baking sheet. Bake for 12-15 minutes or until golden brown. Remove and allow to cool before enjoying warm.