Tahini Empanada with pomegranate

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
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. Fold in the black pepper and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a knob of butter and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.