When I decided to create an empanada recipe for Hand Made, my cookbook that was just released this fall, I knew I wanted the filling to be an Argentine-style beef picadillo, with olives for tang, raisins for sweetness, and wedges of hard-boiled egg. The dough is a simple and forgiving hot water pastry crust, and I bake them because I find that easier (and less messy). I used chuck roast instead of ground beef because I like the heartiness of it.
Don’t stress about the crimping: when the empanadas puff up in the oven, all sins are forgiven. Just be sure to pinch tightly so the filling stays safely encased inside.