I love the packable fun shape of empanadas/pasties but today my time was tight, so I converted this recipe to a pie, and it really was fast.
I kept the oven temp at 375F and baked the pie a little over an hour with a foil shield around the edge of the crust after 30 minutes. This was a larger than normal pie dish, so expect more crust scrap empanadas or possibly two pies if you use a shallow pie dish and roll the crust thinner.
Here are some pics