Lobster Mac and Cheese Empanadas

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Cook macaroni according to package directions. Drain and set aside.

While macaroni is cooking, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to create a roux.

Gradually whisk in milk and heavy cream (if using) until smooth. Bring to a simmer, stirring constantly.

Reduce heat to low and simmer for 5 minutes, or until sauce has thickened slightly.

Remove from heat and stir in cheddar, Gruyere, and Parmesan cheeses until melted and smooth. Season with salt, pepper, and smoked paprika.

Stir in cooked macaroni and diced lobster meat until well combined.

Let the mac and cheese filling cool slightly before assembling the empanadas.

Place a spoonful of the lobster mac and cheese filling in the center of each empanada dough disk.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

In a small bowl, whisk together the egg and water to create an egg wash. Brush the empanadas with the egg wash.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving.