Smoked Salmon & Cream Cheese Empanadas with Dill

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

In a medium bowl, combine the softened cream cheese, flaked smoked salmon, chopped dill, lemon juice, and black pepper. Mix well until thoroughly combined.

Lay out the empanada discs on a clean surface.

Place approximately 1-2 tablespoons of the smoked salmon mixture in the center of each empanada disc.

Fold the empanada disc in half to form a half-moon shape. Press the edges firmly to seal, using a fork to crimp the edges for a decorative and secure closure.

If desired, brush the top of each empanada with the beaten egg wash for a golden-brown finish.

Place the empanadas on the prepared baking sheet.

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

Let the empanadas cool slightly before serving. Serve warm.