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Preheat the oven to 375°F.
Line a large baking sheet with parchment paper and set aside.
Unwrap pie dough and set aside at room temperature until pliable and no longer cold, about 30 minutes.
Working with one circle of dough at a time, brush edges with water then arrange about 1/4 cup of the potato filling in the middle.
Fold over to make a half moon.
Pressing out air as you go, pinch edges together snugly, crimping them, if desired.
Transfer to prepared baking sheet.
Brush empanadas with remaining 1/2 tablespoon oil and sprinkle tops with reserved cheese.
Bake until golden brown and crisp, about 45 minutes.