Chop up the orange and a tablespoon of the orange zest. Then add the orange, zest, sugar and 3 tablespoons of water to a small saucepan. Place this over medium heat and cook the orange for about 8 minutes until the juice starts to thicken and becomes syrupy. Stir regularly.

Then take the pan off the heat and let the cooked orange cool down fully. Roll out the dough thinly and cut out 12 to 15 even circles using a cookie cutter, serving ring or glass.

Place a dollop of the orange filling on each dough circle and then brush the sides with some of the beaten egg.

Fold the fruit empanada and close it. Secure the sides with a fork.

Place the fruit empanadas on a baking tray with baking paper. Brush the top with the remaining egg wash. Sprinkle with extra caster sugar.

Bake the fruit empanadas in a preheated oven at 392°F (200°C) for about 25 to 30 minutes. Then remove the fruit empanadas. Let them cool fully.