When I started the Vegan Lunch Box project, I had no idea how universal the hand pie was. So far I've made Italian calzones, Russian piroshki, Cornish pasties, and now Spanish empanada! This empanada is filled with Taco Smart Ground. If I hadn't been making them for a picky shmoo, I might have made a pumpkin empanada, or one filled with spinach (using vegan cheese), or maybe just added some sautéed onions, green olives and raisins to the veggie meat (a traditional combination). The large lidded container holds apple and jicama, the medium container holds black beans and red Spanish rice (rice cooked with garlic, cumin, and Knudsen's Very Veggie Juice instead of water). The smallest container is filled with tofu sour cream for dipping.
Verdict: The empanada was completely devoured, along with everything but the sour cream. I guess anything in pie dough is an instant 5 stars.