Easy Leftover Meatloaf Empanadas

• 2 1/4 cups unbleached all-purpose flour
• 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 1/2 teaspoons salt
• 1/3 cup water
• 1 tablespoon distilled white vinegar
• 1/2 pound leftover meatloaf, or more as desired
• 2 1/2 tablespoons chili powder
• 2 tablespoons crushed bay leaf
• 2 tablespoons cumin
• 2 tablespoons garlic powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 3 egg yolks

1. Sift flour into a bowl. Add butter, egg, water, and vinegar. Combine, mashing with your hands, until dough is well blended and sticks together.
2. Put meatloaf in a bowl and add chili powder, crushed bay leaves, cumin, garlic powder, and salt. Mash together until well mixed.
3. Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes. Add meatloaf and cook until hot and browned, 3 to 5 minutes.
4. Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick spray.
5. Flour a work surface and roll out dough. Cut out 10 circles.
6. Add an equal amount of meatloaf filling to each circle. Fold dough over and use a fork to enclose and seal empanadas. Place on the prepared baking sheet.
7. Whisk egg yolks in a bowl and brush over empanadas.
8. Bake in the preheated oven until slightly browned, 15 to 20 minutes.

flour, cold unsalted butter, egg, salt, water, white vinegar, meatloaf, chili powder, bay leaf, cumin, garlic, salt, olive oil, garlic, egg yolks

Taken from www.allrecipes.com/recipe/266168/easy-leftover-meatloaf-empanadas/ (may not work)