Or “Empanadas de Picadillo”, apparently.
I love empanadas, but rarely make them from scratch. Sometimes I’ll cheat with a pack of puff pastry, authenticity be damned. This works, is quick, and fits particularly well into the cram-more-cheese-up-it school of buffet food.
But I had a free afternoon, and Rick Bayless’ empanada pastry dough contains three tablespoons of lard, and is then fried rather than baked. How Could I say no?