A freezer-friendly, make-ahead lunchbox idea for kids featuring mini baked empanadas stuffed with ham and cheese.
Preheat the oven to 400° and have ready 2 baking sheets lined with either parchment paper or a silicone baking mat. Prepare the egg wash by whisking together the egg and the water. Set aside until ready to use.
Working with one at a time, roll out the store-bought or homemade pie crust dough so that it is about a 1/4" thick. Cut out circles using a 3 1/2" biscuit cutter or round cookie cutter. Roll out the circles to just over an 1/8" thick.
Dip your finger in the egg wash and run it along the perimeter of empanada dough. Add a few pieces of the torn up cheese, followed by 2-3 shred of Hillshire Farms® Black Forest Ham, and top with a few more pieces of the torn up cheese.
Gently bring the edges of empanada upward to meet in the middle, and pinch firmly to seal. If desired, fold the edges over decoratively or crimp with a fork. Repeat for each empanada.
Transfer to the prepared baking sheet, and brush lightly with the egg wash. Sprinkle a scant amount of Kosher salt on top, and bake for 16-18 minutes, until or until golden. Allow to cool slightly, serve and enjoy.
Once the empanadas have cooled completely, transfer them to a freezer-safe zip-top bag and freeze for up to 3 months. The empanadas will take about 2-3 hours to come to room temperature. Longer if there is an ice block in the lunchbox.