• 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 ¼" thick. Cut out circles using a 3 ½" biscuit cutter or round cookie cutter. Roll out the circles to just over an ⅛" 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.

If Freezing the Empanadas for a Make-Ahead Lunch:

• 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.