Skillet Empanada Plate

Method

1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Turn the heat up, add the empanada, and cook until deeply browned and aromatic.
4. Stir in the pine nuts along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the vegetable stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.