This episode explores the beloved Argentine empanada, a golden pastry pocket filled with savory ingredients and rich in cultural tradition. We cover how to make tender, homemade dough, prepare classic fillings like beef with onions, peppers, olives, and hard-boiled eggs, and explore variations such as chicken, ham and cheese, and spinach with ricotta. The episode explains the repulgue sealing technique, compares baking for a flaky crust versus frying for a crispy bite, and offers serving ideas like chimichurri sauce, fresh salads, and Malbec wine. With tips for assembly, storage, and cooking, listeners learn how to recreate this Argentine favorite at home.

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