Preheat the oven to 375 degrees.
Prepare the sealer and glaze by whisking the egg white with the liquid.
On a well-floured surface, roll the curry dough into a 16-inch square, about 1/8 inch thick. Cut the dough into 16 squares.
Brush the edges of each square with the sealer.
Add about 1 ounce of filling to each square.
Fold the dough over to form a triangle. Seal the edges and crimp with a fork.
Repeat for the remaining squares of dough. Cut a slit in the top of each one and place on parchment paper on a sheet pan.
Brush the tops on the empanadas with the egg glaze.
Bake until golden brown, about 25 minutes.
Let cool on a rack and serve warm.