You can put anything under the sun into these little wrappers. This time, we chose to stuff them with steak, caramelized onions, celery, and roquefort. We also made a sweet one with plum and roquefort that turned out great!
Then toss them in the oven for about 20 minutes...we would tell you a specific temperature, but John's oven is too broken to set and the empanadas seem to turn out tasty regardless.
Find stick to hold oven closed if necessary...