I'm trying to find a way to approximate a Colombian meat pie for a woman who grew up there. She describes them as very flaky, the pastry akin to a Napolean pastry. The meat is ground finer than a regular ground beef, or "picadillo", as it's known here in TX. She says they are also filled with spinach and other savories.
Here in TX, such meat pies are called "empanadas", but she disagrees with the density of the breading and the specific taste of the meat. She says they are in the same family but are not closely related. Can anyone help me?