Line two oven trays with baking paper.
Cut out 12 16cm circles from the short-crust pastry. A small dessert bowl can be used for cutting around. Place each circle on the baking paper to fill.
Serve as is or with a salad of your choice. Any left over empanadas can be frozen, then microwaved on thaw to warm them and finished in a hot oven (about 210°C) for 5 to 10 minutes to get them heated through and crisp.