This is very easy and fun recipe to prepare. In fact, even kids are encouraged to participate, especially in the folding and twisting of the empanadas. This recipe will yield 12 to 14 large empanadas or 20 to 24 small empanadas, enough to feed 6 to 7 people. They can be refrigerated for a week and frozen for up to two months. If reheating from refrigerated, reheat 7 to 8 minutes at 350 degrees F or until they reach a minimum internal temperature of 165 degrees F. If reheating from frozen, reheat for 12 to 15 minutes at 350 degrees F or until they reach a minimum internal temperature of 165 degrees F.