These were a team effort by me and Ricky Dweck. While he makes empanadas all the time, it was my first time, and his first time making vegetarian ones; usually there is chicken involved, but since we were serving these with pizza, we had to skip it.
These are very satisfying and delicious, and we made things easier by using store-bought empanada dough. It takes some time to dice up all of the vegetables and crimp all of the edges, so make a lot at a time and freeze what you’re not eating – they freeze very well.