Empanada Disc Criolla Medium by Goya is the perfect dough for making turnover pastries, and the buttery pastry rounds made from the dough are perfect for traditional guava and cheese fillings, with many other possible fillings and applications.

• Size: Medium
• Diameter: 4.5"
• Dough Style: criolla (regular) dough
• Preparation type: Oven

Instructions: Remove from the refrigerator one or two hours before using it so that the dough obtains optimum elasticity. Place filling in the center of Empanada Dough, fold by the middle, press the edge firmly with a fork, wash with egg (optional), bake on medium oven rack 10-12 minutes.