empanadas

s to crimp the edges tightly to keep fillings 3. inside. Experiment with dough: Try different types of fats (butter, lard, oil) for varying 4. textures. Use an egg wash: Brushing the dough with beaten egg b

s are usually baked but can also be fried. They tend to be larger and more filling, with a slightly spicy kick that echoes the indigenous and mestizo influences. Cuyo Region (Mendoza and San Juan): Wine and Gourmet Flavors Typical Ingredients: Beef, olives, hard-b