Salvadoran Turnovers

Combine the mashed chickpeas, cooked diced potatoes, cooked chopped green beans, and cooked diced pork in a large mixing bowl.

Stir in the chopped onion, tomato paste, and salt until the filling is well mixed and uniform in texture.

Divide the filling mixture into 4 equal portions and set aside while preparing the dough or pastry wrappers.

Prepare or obtain empanada dough or pastry sheets according to package directions or your preferred method.

Place 2–3 tablespoons of filling in the center of each dough circle or sheet, leaving a ½-inch border around the edges.

Fold the dough in half to create a half-moon shape, then press the edges firmly with a fork to seal completely.

Heat oil in a deep skillet or large frying pan over medium-high heat until it shimmers.

Carefully place the turnovers into the hot oil and fry until the exterior is golden brown and crispy, about 3–4 minutes per side.

Transfer the fried turnovers to a paper towel-lined plate to drain excess oil.

Serve the turnovers warm, optionally accompanied by tomato sauce, salsa roja, or crema salvadoreña for dipping.