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Heat oven to 425. Line 2 large baking sheets with parchment paper & set aside. Prepare filling and set aside.
Unroll the piecrusts and lay them flat on a cutting surface. Cut ech pie round inot 12 wedges. Roll each wedge into a ball and set aside in a bowl.
Roll each dough ball out on a lightly floured surface into a 3 inch round. Place 1T. filling in center of round. Moisten edges of dough with water and then fold dough in half.
Roll and pinch edges of dough together and place empanada on prepared baking sheet. Pierce empanada with a fork several times to prevent filling from leaking on sides.
Bake empanadas for 15 minutes until golden . Cool and serve.
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