There are so many Variations of empanadas since there are chefs in Argentina (although they are popular all over Latin America, and Spain even). This version was developed by BA’s former test kitchen manager Gaby Melian, who comes from Buenos Aires and was taught how to make it by her mother and grandmother as a little girl. She prefers those baked, not fried – and the puff pastry makes sure you still get all those flaky layers. (If you prefer fried ones, try gaby’s Ham, cheese and onion empanadas.)
Empanadas have “saved me so often,” writes Gaby in her Step by step instructions. “Birthday parties? Empanadas. Is anyone coming over? Empanadas.” Storing something in the freezer definitely helps. Those beef empanadas can hang around there for three months – just freeze them on a sheet first so they don’t stick together.