Make empanada dough. Mix dry ingredients. Add wet ingredients. Stir until well combined and dough starts to form.

Knead dough and adjust by adding water a tbsp at a time or flour as needed.

Refrigerate covered for 30 mins.

Make filling by combining all ingredients. Freeze brie for 10 minutes or dredge in flour as you cube it to keep pieces separate.

Roll out empanada dough into round circles on a floured board. For large dinner empanadas, roll out 6" circles.

Fill dough with a heaping tbsp of filling, about 1/4 cup.

Seal empanadas by moistening edges with water and crimping closed.

Pan fry in sunflower seeds oil on medium heat for 6 minutes on each side.

Serve 2 each with Trader Joe's Chimichurri sauce on the side.

May make mini empanadas as an appetizer.