Served hot, warm, room temperature or cold, empanadas are flexible enough for picnics and lunchboxes, at the dinner table dressed up with side dishes or wrapped in a paper towel, tucked into a pocket running for the school bus at breakfast time. Fried is my favorite cooking method but baked works too and until we stop coming up with flavor combinations, no one will run out of empanada recipes. Here are three of my favorites.