Black bean and cheddar empanadas

I had some left-over "blanks" from empanada making, rolled them out, and filled them with refried black beans from a can, bits of cheddar cheese, and baked at 420 for ~20 minutes. Something about them, perhaps the flakey dough, after it had rested 24 hours in the fridge, made them particularly good.

Dough - see empanada dough recipe for 2 cups of flour. Divided into 16 pieces.

Filling - Goya refried black beans (~4 tablespoons per empanada); a couple small pieces of cheese.

Bake at 420 for ~20 minutes.