Name: Chickpea and Kale Stuffed Empanadas
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 16 empanadas
Ingredients: 1 sheet puff pastry ((I usually buy Pepperidge Farm which sells two sheets in a 17-oz box)); 1/2 tsp any vegetable oil; 5 cups canned or cooked chickpeas; 2 cups frozen kale ((use fresh if you wish)); 1 tsp cumin seeds; 1/2 tsp turmeric ((optional)); 1 tsp red pepper flakes; 1 tsp adobo seasoning; Salt to taste; 1 tbsp lime juice