Cuban Empanadas with Roasted Pork, Ham, Swiss Cheese and Pickles

Preheat oven to 375°F (190°C). Lightly brush a baking sheet with olive oil.

In a large bowl, combine the roasted pork, ham, Swiss cheese, diced pickles, and yellow mustard. Mix well to ensure all ingredients are evenly distributed.

Lay out the empanada dough discs on a clean surface.

Spoon approximately 2-3 tablespoons of the filling into the center of each dough disc.

Fold the dough over to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative and secure seal.

Brush the tops of the empanadas with the beaten egg wash for a golden-brown finish.

Place the empanadas on the prepared baking sheet, leaving some space between each one.

Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is heated through.

Remove from the oven and let cool for a few minutes before serving. Serve warm.