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You can also easily make and chill the empanada dough and filling the day before you need them to save time — just assemble, cook, and serve.

An empanada is a fired turnover with various different fillings. In some countries, it is referred to as an empanadilla, pastelillo or pastelito.

Alternatively, use a plastic empanada press from a Latin market. To cook the empanadas, heat the oil to 350°F in a stockpot, using a candy or deep-fry thermometer to monitor the temperature.

On this week's Farm-to-Fork Friday we kick off Hispanic Heritage Month at a Puerto Rican restaurant in Sacramento.