Spread the love

Empanadas are hand-sized savory pies that can be found all over South America. In Argentina, every province has its variety. All follow the same basic culinary guideline, a soft pocket of dough that’s stuffed with a tasty, savory filling. The origins of the empanada are not entirely clear, but it seems that they first appeared in Argentina in the kitchens of immigrants from northern Spain, where the dish’s forebear was a larger, double-crusted pie cut into slices. Once in South America, the empanada continued to evolve from a pie made with dough to individual pockets of pastry crust, often made with animal fat in beef-loving Argentina. The hand-held pies were baked or fried after being filled with whatever was available in the region at the time.