I used this recipe, and while they turned out great, I plan to use this dough recipe in the future. It's more authentic to include the vinegar, but if you skip it, you'll still end up with deliciousness.
I started out by grilling two chicken breasts with blackening spice, then shredding them with two forks.
Once folded over, I pinched the edges together, then made indentions with the back of a fork. This makes them look like cheerful little pies!
When it came time to actually cook them, I preheated the oven to 400, then baked for 20-25 minutes until the dough looked flakey.
Et voila! They seriously disappeared fast, and are perfect party food. You can really play with the ingredients, too; I've had excellent empanadas made with pork, beef or chorizo.