This weekend, prepare a batch of delicious and flaky Galician empanadillas.

Create a delicious masterpiece with just a few simple steps: Fill, Seal, Crimp, and Brush!

1. Take the dough circles out of the freezer and place them on a baking sheet lined with parchment paper. 2. Divide the filling among each, and be generous here—Button says you want to fill them as much as you can while still leaving enough room to fully seal them without ripping the dough.

3. Fold the dough circle over the filling to form a half moon shape and seal everything in by pressing with your fingertips.

4. Use a fork to crimp the edges, and then brush the empanadillas with egg wash so they get crispy and shiny in the oven.

Bake and Serve 

Bake the empanadillas at a high temperature for a short amount of time until they are a deep golden brown. Rotate the pan halfway through to ensure even cooking. Allow them to cool slightly before indulging in their deliciousness.