I may have mentioned my frozen duck braised a short while back - I put leftovers (not really leftovers, deliberatly set aside) in snaplock containers in the freezer. I've made duck empanadas; just a very simple recipe with the shredded duck and onions stewed in some of the duck fat (it doesn't take much); I also added some of the concentrated stock (fond) from the braise. Just a bit of cumin and oregano; I deliberately didn't make them spicy; there are hot sauces for those who want more heat.
No, I didn't make my tapas (dough rounds), though I certainly know how to do it; I bought them frozen at a shop around the corner from my place. I think that for a dozen it would not only take me a long time but also actually cost more to make them myself. They turned out very pretty this time. It takes some practice to fold the edge (repulge) artistically.
Just about everyone likes empanadas: actually you could make a corn dough if you have friends who are gluten-intolerant. A classic vegetarian kind is dry ricotta (or a similar cheese) and spinach. Or of course you could simply fill them with vegetables for vegans, but always make sure your mix won't become too liquid in high heat or they will leak and make a mess. They are a nice party food and would be a good item for people watching a sporting event on TV as they are a finger food, but with a bit of heft.
I make baked empanadas, not fried ones. They are plenty rich without frying.