Are you one of those parents who finds lovingly made but nonetheless untouched brown-bag lunches spoiling under the kid’s seat in the car, or buried deep in a backpack? A lunch of homemade empanadas is much less likely to be rejected than a tired old PB & J. Lest you think it’s too hard to make, this version allows for store-bought pie crust, making the special treat easy-as-pie. Fix up a double batch and set aside a few for your own lunch!
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Recipe by Alekka Sweeney
Story by Keith Recker
Styling by Anna Franklin
Photography by Dave Bryce
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