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Prep
Difficulty
Easy
Time
Estimate
45 mins
Start with the dough. Let it rest. Make the filling. Start to saute the onions. While they slowly cook, assemble the empanadas. As the empanadas bake, finish the salad. Once the empanadas are out of the oven, toss the salad and serve.
My dear friend Sara Jones created these empanadas especially for our 2011 Tucson Food Day. They dough and filling are both simple to create. If you have kitchen helpers, an assembly line will bring these together easily. They also freeze well raw to be enjoyed as a main dish for quick dinners on busy fall days.
Sweet & warm toppings coat spinach or shreds of dark leafy greens with a generous sprinkle of toasted hazelnuts.
