Use leftovers to make easy empanadas

rotisserie chicken (about 4-5 ounces) Pinch of sugar 1 package empanada discos

4 ounces chevre or feta cheese

Egg wash: 1 egg plus a splash of milk or water, beaten INSTRUCTIONS

Heat the olive oil in a saute pan set over medium heat. Add the garlic and saute for 30 seconds. Add diced bell pepper, onions and a big pinch of salt; saute for 5 to 6 minutes, until the vegetables are softened and aromatic.

Stir in the dried oregano, smoked paprika, tomato paste and red pepper flakes, if using. Cook for 1 minute more. Deglaze the pan with the red wine vinegar and water, scraping up any bits stuck to the bottom of the pan. Fold in the shredded chicken. Taste and adjust seasoning with more salt and a pinch of sugar. Filling can be made ahead and stored, covered, in the refrigerator.

Heat oven to 375 degrees. Line a baking sheet with parchment paper.

Place 2 to 3 tablespoons of the smoky chicken filling in the center of an empanada disc. Add a heaping teaspoon of goat cheese on top. Fold the disc into a half moon, pressing down on the edges to seal. Use a fork (or your favorite method) to crimp the edges. Transfer empanada to the prepared baking sheet. Repeat with remaining empanadas. (If time permits, refrigerate the assembled empanadas for 30 minutes; it will help the empanadas stay sealed during baking.)

Brush the top of each empanada with egg wash. Bake until the empanadas are a deep golden color; about 20 minutes. Sprinkle each empanada with a small pinch of smoked paprika. Serve warm or at room temperature. San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www. alittleyum.com), focuses on family food adventures and recipes with a global twist.