Cycling down the iconic Ruta 40 in Argentina became a whole lot tastier when my girlfriend and I discovered that the handheld pies known as empanadas make for stellar on-the-go fuel. After extensive sampling, we deemed Caprese our favorite flavor, but the great thing with empanadas, as these incarnations demonstrate, is that they are so versatile. They can be stuffed with all sorts of sweet and savory combinations, making every outing a new gastronomic delight.
2 frozen pie shells, defrosted at room temperature
1/4 cup cashew butter
1/4 cup mango chutney
1 cup grated mozzarella cheese
1 cup quartered cherry tomatoes
1/3 cup chopped fresh basil
SAVORY APPLE PIE
1 apple, finely chopped
4 ounces grated cheddar cheese (about 1 cup)
1 tablespoon finely chopped rosemary
Preheat oven to 375° F. Working with one pie shell at a time, flip shell and its container upside down on a lightly floured work surface, carefully release pie shell from container, and press down gently to flatten. If any cracks form, seal shut with moistened fingers. Slice pie shell into 4 equal-sized triangles. Whisk egg with 1 tablespoon water.
Place some of one of the filling combinations in the center of each triangle. Do not overstuff. Brush edges with the egg wash, fold one end of each triangle over to form a smaller triangle, and seal each shut with the tines of a fork. Place pies on a baking sheet lined with parchment paper or a silicone baking mat and brush tops with more egg wash. Repeat with remaining pie shell and filling.
Bake for 15 minutes, or until golden brown. Let cool completely before storing in the refrigerator for up to 5 days. Transport pies in small zip-top bags.