this is easily put together with the ends of various seafood packages and some leftover rice

Submitted by LAOIGHSE

I've borrowed from 2 different recipes on two different websites:
http://cookbad.blogspot.com/2007/03/galician-tuna-empanada-with-melting.html - has what appears to be a wonderfully authentic Spanish empanada
While the pastry was insprired by hidy_lady at: http://allrecipes.co.uk/recipe/290/butternut-squash-pastry-for-pies.aspx
Instead of doing one family sized empanda like the spanish would, I've made 12 individual portions South American style to help me with portion control.
These will take some time so make them on the weekend for weekday lunches.
You can make both the pastry and filling a day ahead.

Submitted by JWOURMS