Step 1

Preheat oven to 425°F.

Step 2

Spread out your pie dough. Using a 3-4" round cookie cutter, make as many circles from each piecrust as possible. You should end up with at least 4 to 5.

Step 3

In the center of each circle, place a teaspoon of cranberry sauce and brie cheese. Fold into a half-moon shape and gently seal the edges.

Step 4

With a floured fork, make creases along the edges to reinforce the closing.

Step 5

Place on a greased cookie sheet and repeat.

Step 6

Beat the egg to create an egg wash. Once all your empanadas have been assembled, using a pastry brush, coat each empanada with the egg wash.

Step 7

Bake for approximately 18 minutes or until the dough is golden brown. Serve warm.