The next post explains a good dough. I have tried pork, chicken, and beef fillings for empanadas. On all of these, you add liquid to the heated mixture so that gravy is just about dripping out from the mixture. You can still wrap the mixture (when cooled) but they are juicy when bitten into.
The beef filling was never great but essentially: add taco seasoning and fried onions to ground beef. Fill dough with beef mixture and large chunks of hard-boiled egg.
The chicken filling was surprisingly good: add a bit of "saison" and "adobo" and paprika to fried onions [and a little garlic], green peppers, and previously cooked chicken. Add some grated cheese, and a little tomato paste. Heat together with chicken broth to achieve the desired moisture content.
Had some leftover "carnitas" pork - spicy but dry. Chopped (pulled) pork apart, added to fried onion. Since pork was already spicy and garlicy, added small amount of tomato paste, some chopped carrots, peas, potatoes, and raisins. Used chicken broth to add moisture.
Summary: add hard boiled egg to beef; cheese to chicken; and raisins to pork.
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