I wish I could take credit for this genius recipe, but I truly can’t. I discovered it on The Kitchn and have been in love ever since. The reason I love their recipe so much is that the pastry is so incredibly simple both to make and to work with, and is composed of ingredients that I always have in the house.
The filling is where I change things up. And that is the beauty of an empanada- the filling can really be made of whatever you have in your house. Yesterday I made most of mine with a black bean, corn, and cauliflower filling (recipe below), but then ran out of filling so I quickly whipped up a tomato, peppers, and chickpea version for the last few pieces of dough. Both were delicious….