Lightly-spiced pork empanadas

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.

Empanadas de Picadillo, ready for the oven
Empanadas de Picadillo (spicy pork), ready for the oven

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?

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