4 tablespoons olive oil
1/2 small red onion, chopped
2 cloves garlic, chopped
8 ounces canned or jarred piquillo peppers, drained
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
2 tablespoons creme fraiche or sour cream
Honey, to taste
1/4 cup chopped fresh cilantro leaves
Nonstick spray
4 tablespoons very cold unsalted butter, finely diced
1 cup finely diced leftover baked ham
8 large eggs, whisked until light and fluffy, plus 2 beaten with 2 tablespoons water, for egg wash
2 green onions, green and pale green parts halved lengthwise and thinly sliced crosswise
1/4 cup crumbled soft goat cheese
Kosher salt and freshly ground black pepper
8 prepared empanada wrappers, preferably Goya, thawed if frozen
Flour, for rolling
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