We’re going to bake them, and I also used a prepared pie dough to save time. A classic empanada dough is a little easier to work with because it has some egg in in, giving the dough some stretch. Want to make your own?

I made these small, but you can for sure go more full size with a larger circle to start. Use a wide mouth jar or cup to get your circles.

We served them with a little mustard on the side and a simple green salad.