I have made empanadas several times before, and was never satisfied with the seasonings. This time, I followed no recipe, and just went my instincts. And these, by far, were my best empanadas to date.
I served these room temperature at our Christmas Eve Eve soup dinner.
For the filling, I started with sauteing onions, garlic and carrots. Then, I added the beef and began my experimental seasoning. I added tomato paste, BBQ sauce, Worcester sauce, oregano, cumin, paprika, chile powder, green olives, and plenty of salt and pepper. After the filling cooled, I used store-bought empanada dough to make my little dumplings. I brushed these with beaten eggs and water, and baked them at 350 degrees for about 20-25 minutes.
The empanadas were a bit sweet due to the BBQ sauce, but finished spicy because of the chile powder. They were flaky and light, and went great with soup.