Tupperware Empanada Makers / Pie Press Just listed at ecrater

Create sweet savory treats to enjoy on the go or anytime. This pair of multipurpose tools makes  it easy to prepare empanadas, a personal-sized pastry filled with sweet or savory fillings.  They're also great for making delicious dumplings, turnovers or pot pies, saving you  money over the store-bought versions. • Set of two. • Each one features a cutter on one side and a fluted edge on the other. • Place a filling in the center of the prepared dough and close it — it's perfect every time. • Chili Red • Dishwasher safe. I bought these and used them once and never really got the hang of it. From Tupperware Website Here's a couple of their recipes:  Chocolate Peanut Butter & Banana Pie Pockets  Serves: about 5 – 6 (2 pockets per serving)  1 tsp. Simple Indulgence™ Cinnamon-Vanilla Seasoning Blend  1 cup sugar  15 oz./424 g package of two, 9”/22 cm refrigerated pie crusts or packaged empanada dough  12 chocolate peanut butter cups, quartered  2 bananas, sliced into a total of 24 pieces  1 egg, beaten  Preheat oven to 375°F/190° C. Combine Cinnamon-Vanilla and sugar in a small modular bowl and set aside.   Roll the dough into a 12” circle. Using the cutting side of the Pie Press, cut 4 circles of dough,  repeat with other half of dough,  then reroll and cut scraps. Hold the Pie Press open;  place one of the circular cutouts on the side with the teeth.  Brush the dough with a thin layer of the beaten egg on the teeth.  Place 4 chocolate peanut butter pieces and 2 banana slices  in the center of the dough.  To seal the pockets, hold the Tupperware® Pie Press’s two handles  and close by bringing the  handles together and then pressing gently but firmly for 5 seconds.  Place each finished pocket onto a baking sheet lined with a Silicone Wonder™ Mat. Brush the tops of the pockets with the remaining beaten egg and  sprinkle with the cinnamon sugar.  Place baking sheet in the oven and bake for 12–15 minutes or until golden brown.

Ham and Cheese Pockets 
Serves: about 5 – 6 (2 pockets per serving)
1 (6 oz.) pkg. diced ham
2/3 cup swiss or cheddar cheese, shredded
1/3 cup onion, diced
1 tbsp. Dijon mustard
2 tbsp. red pepper, diced
15 oz./424 g package of two, 9”/22 cm refrigerated pie crusts or packaged empanada dough
1 egg, beaten
Preheat oven to 375°F/190° C. In a Wonderlier® Bowl combine ham, cheese, onion, mustard and red
pepper until well mixed. Roll the dough into a 12” circle. Using the cutting side of the Pie Press, cut 4
circles of dough, repeat with other half of dough, then reroll and cut scraps. Hold the Pie Press open;
place one of the circular cutouts on the side with the teeth. Brush the dough with a thin layer of the
beaten egg on the teeth. Place ham mixture in the center of the dough.
To seal the pockets, hold the Tupperware® Pie Press’s two handles and close by bringing the handles
together and then pressing gently but fi rmly for 5 seconds. Place each fi nished pocket onto a baking
sheet lined with a Silicone Wonder™ Mat. Brush the tops of the pockets with the remaining beaten
egg. Place baking sheet in the oven and bake for 12–15 minutes or until golden brown.
From tuppertalk.blogspot.com website:

Empanada Dough

Ingredients

2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tablespoon distilled white vinegar

Preparation

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

Apple Cinnamon Filling

Ingredients

4 apples peeled and cored
(or a 21 oz. can of sliced apples, drained)
1 lemon (use juice and zest)
1 tbsp. cornstarch
1 tsp. Simple Indulgence Cinnamon & Vanilla Seasoning Blend
1/4 cup sugar
1/4 cup brown sugar
1 tbsp. butter
1/4 cup raisins

Place apples in Quick Chef (Ok, now you need the Quick Chef!)with blade attachment. Add remaining ingredients, cover and process until coarsely chopped. Melt butter over medium heat in Chef Series 9-1/2" Nonstick Fry Pan. Add apples and stir to coat. Lower heat and cook apple mixture 5 minutes until soft. Add raisins and cook until mixture has thickened. Remove from heat and allow to cool slightly.

Preheat oven to 375 degrees F. Roll dough to a 12" circle on theSimply Perfect Pastry Sheet. Using the bottomside of theEmpanada Maker, cut 4 rounds of pastry. Re-roll dough as needed. Place a cut round of pastry on the Empanada Maker; moisten edges with beaten egg or water.

Place heaping tbsp. of filling in center of Empanada Maker and close, pressing tightly to seal. Open and remove the sealed empanada and place on baking sheet lined with the Silicone Wonder Mat. Brush tops of empanadas with beaten egg. Bake 12-15 minutes or until golden brown.