Another staple if you've ever been to Argentina:
Here my friends and I made several fillings for our empanadas and used a store-bought pie crust for the dough.
We made some with butternut squash and corn, some with ground beef, chiles and hardboiled egg, and some with sweet and spiced butternut squash.
The beef turned out pretty much exactly how we remembered them.
We had an empanada press but I found it was actually easier to just stuff and roll them by hand, not to mention prettier!
(You'll probably be able to tell which ones were mine.)
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