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1
Make the pie crust according to package directions.
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2
Wrap in plastic wrap and chill in the refrigerator for 1 hour.
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3
Preheat the oven to 375 degrees F.
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4
In a small bowl mix together the egg with the cold water to create an egg wash. Set aside.
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5
Divide the dough into 6 even pieces, and roll each into a ball.
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6
On a floured work surface roll out each piece of dough, with a rolling pin, into 1/4-inch thick rounds about 3 to 4 inches in diameter.
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7
Using a small bowl as a template cut around to form perfect circles.
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8
Break the leftover Salisbury Steak into small pieces and add it to a bowl with the leftover Brown Gravy.
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9
Stir to combine.
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10
Put a heaping tablespoon of the meat mixture into the middle of each piece of dough.
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11
Brush the edges of the circles with egg wash.
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12
Fold the dough over the filling to form a half circle.
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13
Press the edges together and seal them again with the tines of a fork to make pretty borders.
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14
Brush the tops of the empanadas with the egg wash.
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15
Arrange the empanadas on a sheet pan and bake until golden brown, about 15 minutes.
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16
Remove the empanadas from the oven to a serving platter and serve.
