It appears that Pepperidge Farm frozen puff pastry shells are an acceptable substitute for making your own empanada dough. I cheer this opinion. The basic idea appears to be:
Thaw the pastry
Cut in circles
Fill, fold and crimp, using egg mix as glue, and piercing the top with a fork
Brush with egg mix (1 egg beaten with 1 Tbsp water)
Refrigerate 30 min -- or freeze
Bake 25 min at 375 (or 30 min at 375 if frozen)
One idea for filling is a tomatillo salsa/garlic/queso fresco/shredded chicken combo. More abound.
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