This recipe from Marcela Valladolid’s Mexican Made Easy isn’t really for true empanadas, because it relies on puff pastry rather than an authentic empanada dough. But they are tasty, quick, and appropriate for meals at home or parties. They also freeze very well, and when I come into a decent batch of poblanos here in the north country I usually make part of them into rellenos and the rest into a batch of these, which go directly into the freezer. Then it’s easy to pull out four at a time, pop them into a 400 degree oven for around 25 minutes, and serve them alongside eggs and chorizo with salsa verde. With a cup of strong coffee, it all makes a wonderful weekend breakfast, and with a glass of red wine it makes a quick dinner with minimal dishes.