Empanadas usually are served hot and blistered from the deep fryer, but home cooks will be glad that these baked healthier handpies offer similar pleasures without a trip into a vat of bubbling oil. The simple dough, similar to pie crust, comes together in a jiffy in the food processor. For a fun tweak, make the recipe into mini empanadas with 3-inch, rather than 6-inch, rounds of dough.
To make ahead: Refrigerate dough, sauce and filling separately for up to 3 days. Let dough stand at room temperature for 10 minutes before rolling.
1 empanada & 2 Tbsp. sauce
519 calories; protein 20.4g; carbohydrates 38.7g; dietary fiber 3.4g; sugars 2.4g; fat 31.8g; saturated fat 9.7g; cholesterol 168.1mg; vitamin a iu 730IU; vitamin c 5.6mg; folate 87.5mcg; calcium 38.4mg; iron 5.1mg; magnesium 22.5mg; potassium 273mg; sodium 636.9mg; added sugar 1g.