“Inspired by my Cuban-Dominican grandmother, Livia, I’ve been making empanadas for years. She makes hers with a ground beef mixture, known as picadillo, and then fries the little babies up in oil. To lighten up her recipe, remix these by filling them with citrus-braised pork (a nod to the Cubano sandwich) and bake them. You still get a flaky, delicious crust, but you don’t get all the grease and heaviness that comes with frying.” — Angie Martinez, co-author of Healthy Latin Eating, Our Favorite Family Recipes Remixed
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