Latin America has plenty of recipes for empanadas, both sweet and savory. In my neck of the woods, empanadas are always sweet, usually filled with pumpkin puree, pineapple jam and occasionally dulce de leche, which we call cajeta. Living in remote ranch country, our empanada fillings are based on what we have stored in the pantry.
The crust in the recipe (which happens to be one of our most pinned recipes ever on Pinterest!) is an old-fashioned vinegar and egg crust. The vinegar prevents the development of the wheat gluten in the flour, which can make the crust tough. The protein in the egg keeps the crust tender as well. Be warned that you might see a few pickled strands of egg in your dough, but they won’t hurt the flavor or texture of your empanada. Back in the day, if you were the not-so-skilled home baker, this recipe would guarantee a tender result. The pickled egg strands are a tradeoff. Also, take some help where you can get it: a handy empanada press makes quick work of it all.