Empanadas are stuffed pastries that are very popular in South America. Almost every food culture has its favorite version of a stuffed pastry, because they are the perfect portable meal. Empanadas probably came to South America with the Spaniards, but they quickly took on their own distinctive style and flavor in the New World. South American empanadas often have a sweet dough (sometimes they are even sprinkled with powdered sugar) that is a perfect contrast to the savory filling.
To the novice eye empanadas might look the same from country to country in South America, but there are distinct differences in each region. Most countries have a basic beef version and chicken version. Ham and cheese, potatoes, chile peppers, vegetables, seafood, hearts of palm, tropical fruits...whatever is available and popular in a particular region is usually featured in the local empanadas. The sealed edge of an empanada is known as the repulgue, and different repulgues are used to indicate different fillings.
Empanadas have a tender dough that tends to soak up the flavor of the filling, making them even more delicious the day after they are baked. The dough is less flaky than pie crust, and it's very simple to make. Empanadas reheat well in the microwave without losing thier texture.
Empanadas can be baked or fried. They are typically large enough to be a meal, but can also be made into a small, appetizer-size version.
pastel de choclo.
Tucumán region of Argentina is well known for these empanadas, which are made with finely chopped, seasoned beef that tastes a little like pot roast.