I'll be honest, when I first heard about empanadas, I thought they'd be impossible to make kosher. The traditional versions are loaded with cheese alongside the meat, which obviously doesn't work for those of us keeping kosher. But I wasn't about to give up on these golden, flaky pockets of goodness. After months of experimenting, I've created a version that's completely kosher and absolutely delicious. Empanadas originated in Spain and traveled throughout Latin America, with each region developing its own signature style. The Argentine versions tend to be larger with a thicker dough, while Colombian empanadas are smaller and often made with corn masa. My kosher version borrows from the Argentine tradition but uses a tender, buttery dough that gets incredibly crispy when baked. The filling combines ground beef with onions, garlic, and a blend of spices that includes cumin, paprika, and a touch of cinnamon for warmth. The secret to great empanadas lies in getting the moisture content just right in your filling. Too wet and your dough becomes soggy. Too dry and the empanadas taste bland. I cook the beef mixture until most of the liquid has evaporated, then let it cool completely before assembling. This prevents the dough from getting soggy and makes the empanadas much easier to seal. I also add hard-boiled eggs and green olives to the filling, which gives it that authentic South American flavor without any dairy. These empanadas work perfectly for Shabbat lunch or as party appetizers. I usually make a double batch and freeze half for later. They reheat beautifully in a 350°F oven for about 10 minutes. Serve them with chimichurri sauce or a simple tomato salsa for dipping.