Whenever we have season of fresh peas, and fresh green pigeon peas known as "Toovar" , my mom would get into kitchen and she would make these as often as possible before the fresh peas go out of sight. It is a labor intensive work to make these seriously. Never with my mom. First peel the pods of toovar and peas and then folding them. I thought I would never be making them like an Empanada due to the repulge design. But it is so easy once you have grip on them. In India, we don't get frozen stuff so easily, although the time has changed so we do find it now. But, I remember my mom would freeze the peas by herself after blanching them. Then we would have the "Kachori" which is quite similar to Empanadas. kachori is a deep fried snack stuff filled with a mixture of peas, toovar with some seasoning and cashews, sultanas and pomegranate seeds. It is one of the best dishes of my mom. We don't usually make them so big like Empanadas are usually, nor do we bake them. Lot of versions would be round in shape or sometimes as mom-in -law makes in samosa style. The stuffing is almost the same. I have utilized the fresh chickpeas available now along with peas. Serve it with mango chutney or citrusy mango butter by Hillarybee.

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