INCREDIBLE FLAVOR! Where we live in Florida, we're used to Brazilian and Caribbean empanadas which can sometimes be bland. These are really different and the pine nuts are spectacular. For the U.S. chefs, here's what I used and it came out perfectly: one pound ground chicken, 1 1/2 cups each tomato and onion, two tablespoons each tahini and pomegranate molasses and four tablespoons each yogurt and toasted pine nuts. I was quite heavy-handed with the spices! At 350 degrees we needed to bake these much longer than half an hour. What a great treat with Ajeen (Basic Dough)-we'll make these again with a lower fat pastry dough or phyllo. Made for Pick a Chef Spring 2008.