One leftover empanada becomes dinner when you pan-fry it until crisp and serve it alongside garlicky greens. The filling stays warm inside while the pastry crisps, and it's done in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 260 calories a serving, 3 g protein, 9 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 one empanada, 3 tablespoons oil, 3 cloves garlic, to taste salt, to taste pepper, 5 ounces greens such as spinach or chard.

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Slice the empanada in half lengthwise and lay the cut sides down in the hot pan. Cook until the pastry is golden and crisp, about 4 minutes per side, then transfer to a plate.8 min
2. Return the pan to the heat with 1 tablespoon of oil. Mince the 3 cloves of garlic and add to the pan, stirring until fragrant, about 30 seconds. Add the 5 ounces of greens, working them in as they wilt into the pan.5 min
3. Cook the greens until tender, stirring often, about 3 to 4 minutes. Season with salt and pepper. Divide the greens between two plates and top each with half of the crisp empanada.

Note If you have a lemon on hand, squeeze it over the greens before serving. Leftovers do not keep well. Serve with a simple salad, or add a fried egg on top to stretch it.

Six empanadas from the fridge get a quick pan-fry to restore their crispness, then nestle into a bright red pepper sauce made from staples. It's the kind of weeknight dinner that feels composed but takes hardly any effort.

Serves 2. 25 minutes, 20 at the stove.

About 570 calories a serving, 5 g protein, 40 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 6 empanadas, 3 tablespoons oil, to taste salt, to taste pepper, 2 cloves garlic, 1 small onion, 1 large red bell pepper.

1. Dice the red bell pepper into half-inch pieces and mince 2 garlic cloves; slice the small onion into thin half-moons. Heat 2 tablespoons oil in a large skillet over medium-high heat.
2. When the oil shimmers, lay the 6 empanadas in the pan without crowding and cook until the bottoms are golden and crisp, about three minutes, then turn and cook the other side for two more minutes. Transfer to a plate.5 min
3. Pour the remaining tablespoon of oil into the pan, add the onion and cook, stirring often, until softened, about two minutes. Add the garlic and red pepper, season with salt and pepper, and cook until the pepper softens, stirring now and then, about five minutes.5 min
4. Return the empanadas to the pan and turn to coat them lightly in the sauce, then simmer together for two minutes for the flavors to meet.2 min

Note Swap the red pepper for a can of diced tomato if you have it. Leftovers hold three days covered; rewarm gently in a low oven to avoid breaking the pastry. Serve with lime wedges and a cold beer, or with rice to stretch it.

Turn leftover empanadas into a quick supper by crisping them in a skillet and serving with a swift tomato sauce. This transforms yesterday's filling into tonight's dinner without any fuss.

Serves 2. 20 minutes, 15 at the stove.

About 160 calories a serving, 1 g protein, 8 g carbohydrate, 14 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need a few, halved empanadas, 2 tablespoons oil, 1 small, diced onion, 1 clove, minced garlic, to taste salt, to taste pepper, 1 can (14 ounces) canned tomatoes, small bunch fresh cilantro.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Working in batches if needed, fry the empanada halves cut-side down until golden and crisp on both sides, about 3 minutes per side. Transfer to a plate.
2. Add 1 small diced onion to the same skillet and cook for 2 minutes until softened, stirring often. Stir in 1 minced garlic clove, then pour in 1 can of canned tomatoes with their juice, breaking them up with a wooden spoon.
3. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.5 min
4. Return the empanadas to the skillet, nestling them into the sauce. Warm through for 2 minutes, then divide between two plates. Scatter fresh cilantro over the top.2 min

Note Swap the cilantro for parsley if you prefer. Leftovers keep refrigerated for three days and reheat gently in a pan with a splash of water. Serve with rice or crusty bread to soak up the sauce.