Preheat oven to 375º F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
Lightly sprinkle work surface with flour. Roll out the puff pastry carefully. Poke the dough all over with a fork.
Using a cookie cutter cut 3-inch rounds from the puff pastry. I got about 10 rounds out of each sheet.
Brush the edges of the rounds of dough with milk.
Add a teaspoon of Reese’s Spreads in the middle of each round. Place a slice of strawberry on top of the spread.
Fold and crimp the edges of each pastry with a fork.
Transfer empanadas to the prepared baking sheet. Use a pastry brush to apply milk to the tops of the hand pies.
Bake for 15 - 20 minutes until golden brown and puffed.
Remove pan from oven and allow pies to cool for a few minutes before serving.
Sprinkle with some confectioner's sugar, if desired, and enjoy!