Seal empanadas, they'll look like half-moons. With your fingers, press the edges. Now, there are two ways to seal them: you can use a fork (but it doesn't look as nice) or you can seal them like the picture above (it´s very important to seal the edges very well, because the empanadas will open while frying and you'll have cheese everywhere).
Heat the oil to medium heat, and fry the empanadas. About 1 minute per side. Drain on paper towels. If desired, sprinkle powder sugar before serving.
It's very important to let the dough rest. Makes the rolling out much easier.
The dough can be made ahead of time and kept in the fridge for up to 3 days.