By Cynthia Nims
Freestyling is when cooking gets really fun for me. One of my favorite chicken dishes is a sauté with onion, chopped walnuts, and a good dose of paprika. I riff on that combination as a filling for this tender, flaky empanada dough. Feel free to follow your own inspirations for other potential filling candidates.
To make the filling, half-fill a saucepan with water and add the carrot,