Assemble empanadas as directed; place on parchment paper-covered baking sheet. Refrigerate up to 24 hours before baking as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment in airtight container; freeze up to 2 weeks. Thaw in refrigerator before baking as directed.
Impress your guest by forming the empanadas into different shapes. Or, place a stencil over each empanada before brushing with egg and baking as directed.
Serve with your favorite dipping sauce.