Easy Leftover Meatloaf Empanadas Recipe

Sift flour into a bowl. Add butter egg water and vinegar. Combine mashing with your hands until dough is well blended and sticks together.

Put meatloaf in a bowl and add chili powder crushed bay leaves cumin garlic powder and salt. Mash together until well mixed.

Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes. Add meatloaf and cook until hot and browned 3 to 5 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick spray.

Flour a work surface and roll out dough. Cut out 10 circles.

Add an equal amount of meatloaf filling to each circle. Fold dough over and use a fork to enclose and seal empanadas. Place on the prepared baking sheet.

Whisk egg yolks in a bowl and brush over empanadas.

Bake in the preheated oven until slightly browned 15 to 20 minutes.