Thaw pie dough round, covered, either at room temperature 15-30 minutes until flexible or refrigerated overnight.
Remove paper from pie dough round and place sticky side down on parchment-lined sheet pan.
Deposit #12 scoop of Filling mixture onto each pie dough round; flatten to cover half of the round, leaving a border. Brush border all the way around with water; fold dough over filling and crimp edges with a fork to seal.
Bake at 325°F for 18-22 minutes in a convection oven or 375°F for 28-32 minutes in a standard oven.
Serve an empanada immediately, topped with 2tsp Chili Lime Crema and 1 tbsp sprinkle of cotija cheese.
