Using a tortilla press lined with plastic, flatten the dough balls, one at a time, and fill with about 1 1/2 tablespoons of cajeta. You could also use a flat-bottomed plate to flatten the dough balls. Using the plastic to help you, gently fold over and pinch the edges to seal the empanada. Fold the dough over slightly as you pinch. Keep the dough balls covered so that they don’t dry out.