I approach empanadas the same way I do pizza: they don’t have to look pretty to taste good [judging by my pictures…obviously], and they are infinitely adaptable. aka: amazing.
I started out with the intention of making these variations…until I discovered we had frozen ground pork and immediately made the transition to making a version of these. The dough from both recipes are amazing so either one you pick will be a winner.
I made the dough ahead of time and just worked with what we had in the freezer. If tomatoes were in season, those caprese empanadas would have been amazing! I also think a little sweet potato/goat cheese/arugula mixture would be delicious. But then again I think anything with sweet potatoes is delicious so I may be slightly biased…
So whip up some dough and find some vegetables in your fridge and get creative! Your taste buds will thank you.