Empanadas
An empanada is essentially a stuffed pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Usually the empanada is made by folding a thin circular-shaped dough patty over the stuffing, creating its typical semicircular shape.
Argentine empanadas are a common dish served at parties, as a starter or in festivals. Shops specialize in freshly-made empanadas for parties, with many flavors and fillings.
The filling usually consists primarily of ground beef, perhaps spiced with cumin, and onion, green olive, chopped boiled egg and even raisins. While empanadas are usually baked, they can also be fried. They may also contain cheese, ham and cheese, chicken, fish, humita (sweetcorn with white sauce) or spinach; a fruit filling is used to create a dessert empanada. Empanadas of the interior regions can be spiced with peppers.
In restaurants where several types are served, a repulgue, or pattern, is added to the pastry fold. These patterns, which can be quite elaborate, distinguish the filling. In modern restaurants in Argentina, adventurous new fillings are being tried, with the traditional recipe being reinvented by modern chefs.
In Argentina, due to the large number of Galician immigrants, the "empanada gallega" is very popular.
I like empanadas depending on the filling.