I adore empanadas. For years I made this dish whilst I cooked in Boston. One of the reasons I love them is because you can put whatever you like into the filling, just like a ravioli. I’ve gone with a tomato salsa and lime sour cream as they work really well with the spiced beef. Feel free to up the spiciness of this dish by adding a pinch or two of dried red chilli flakes. Should you make them spicier my advice would be to make extra lime sour cream and it will balance out the spice.
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