These juicy Latin hand pies get their rich texture and mysterious flavor from a combination of Swiss chard, caramelized onions, cheese, bechamel and Pernod, the French anise liqueur. The dough comes together quickly, but you can also use a store-bought empanada dough, pie crust or puff pastry.

The dough needs to be refrigerated for at least 30 minutes and up to 3 days, or frozen for up to 3 months; defrost before making the empanadas. The filling needs to be refrigerated for at least 1 hour and up to 1 week.