I've been out of town, but while I was away I did a little experimental cooking. It's always nice to have a willing guinea pig! One of the things I'd wanted to try for a long time was empanadas, but there are so many different recipes out there. Then I came across this recipe, which seemed to match everything I was looking for, especially a flaky crust that doesn't use crisco or lard. We all loved it! The only thing I did differently was to use ground turkey thighs instead of beef or veal, but the flavors are so rich you can't tell. The almonds, olives, raisins, and tomatoes in the filling blend perfectly with the meat and warming spices like cinnamon, cumin and cloves. The dough uses cream cheese, and it was tender and flaky. I ended up with twice as much filling as needed, though, so now it's in the freezer all ready to go for another day.