Empanadas

Empanadas are baked or fried pastry turnovers filled with a savoury mixture, most classically spiced ground beef with onion, hard-boiled egg and olives. The dough is folded into a half-moon and sealed with a decorative crimp called the repulgue.

The style of that braid often signals what is inside, a handy code at gatherings where many fillings are served together. Empanadas are eaten everywhere in Argentina, from home kitchens to street corners, often with a splash of chimichurri.

The empanada travelled to South America with Spanish settlers, its roots reaching back through Galicia to the wider Mediterranean and Moorish world. Each Argentine province developed its own version, differing in filling, size and whether they are baked or fried.

They are a fixture of celebrations, family meals and national holidays, and are so beloved that regional styles are a point of friendly rivalry across the country.