here are some from a site dedicated to getting kids involved with cooking...quite impressive: Lunch Box Empanadas Make these with the kids on Sunday afternoon and store them in the freezer. On school mornings, heat them in the microwave or oven before wrapping them in foil. To absorb excess oil before packing, microwave between two paper towels. DOUGH 3 cups all-purpose flour 1 tsp. salt 1/3 cup solid vegetable shortening 1 cup boiling water In a medium-size bowl, mix the flour and salt. Cut in the shortening, either by hand or in a mixer with a dough hook. Pour in the boiling water and knead for about a minute until the mixture forms a ball. Rest the dough, covered, on a counter (do not refrigerate) while you prepare the filling. FILLING 4 tbsp. olive oil for the pan 1 medium onion, finely chopped 1 clove garlic, finely chopped (optional) 1/2 lb. ground lean beef 1 sweet red or green pepper, seeded and chopped (if your kids like them or won't notice them) 2 tsp. ground cumin 1 tsp. paprika 1 tsp. salt Freshly ground black pepper to taste 4 tbsp. raisins 3 hard-boiled eggs, chopped 1/3 cup frozen corn, thawed (optional) 3 to 4 cups vegetable oil for deep frying Heat the olive oil in a large skillet, add the onion and garlic, and cook over medium heat until just soft. Add the beef and chopped pepper and cook, stirring to break up the meat, until the beef begins to brown. Stir in the spices and raisins, then remove from the heat. Add the remaining ingredients and mix. Set aside to cool while you roll out the dough. Cut the dough in half and roll it out to 1/8 of an inch, leaving the other half covered. The dough is lovely and warm and easy for kids to work with. Use a round 2 1/2- to 3-inch cookie cutter to cut the dough into circles. Store these in the refrigerator while you repeat the procedure with the remaining dough, gathering up the scraps and rolling them out, too. With a cup of water and a fork or two nearby, place a teaspoon of filling in the center of each circle. Fold the dough over to form a half-moon shape and press down with moistened fingers. Seal with the tines of a fork by pressing down along the edges. Heat oil to 360 degrees and fry the empanadas six or eight at a time until golden brown. Remove and drain well on absorbent paper. We sometimes sprinkle these with sugar (a delicious, but unnecessary addition). This recipe makes about 40 small empanadas.