Here's an empanada recipe using pie dough. Of course I always seem to have some on hand, this was from the last time I doubled the recipe to make those little cherry pies.
I froze the leftover dough disks and they come in handy once removed from the freezer 30 mins in advance to whipping up something. (or in this case frying up)
The filling is easy, just sauteed finely minced onion and green pepper then browning the ground beef nicely, adding salt & pepper, a dash of cumin (not sure if that's authentic or not) and I would have added paprika but I wanted to leave it simple this time. A splash of Worcestershire sauce and a tbsp of flour (not to make it goopey) but just gather up the rest of the liquid on the bottom and seize it into a nice filling that won't drip out. The mixture is cooled before stuffing.
Rolling the pie dough out I made circles using a bowl, about 5 inches in diameter.
Filled them and crimped the edges for a scalloped or twisted look. Now they chill a bit in the fridge while the oil heats up and off they go (everything is cooked inside so it's just a matter of browning that lovely dough to create a flaky crust)
For the sauce it's guava paste (comes in cans and plastic tubs at your local Caribbean grocer) then melt it down with a bit of hot water whisking it (it's pretty gummy but it'll soften) And a drop of plain vinegar goes in and that's about it.
Easy as "pie"
Next time I'll make the dough for empanadas specifically and go with an authentic recipe, I think there is supposed to be an egg in the dough.