Empanadas: know about food when learning Spanish in Buenos Aires

An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits.
Empanadas trace their origins to Galicia, Spain and Portugal.They first appeared in medieval Iberia during the time of the Moorish invasions.

Argentine empanadas are often served at parties as a starter or main course, or in festivals. Shops specialize in freshly made empanadas, with many flavors and fillings.
The dough is usually of wheat flour and butter with fillings differing from province to province: in some it is mainly chicken in others beef (cubed or ground depending on the region), perhaps spiced with cumin and paprika, while others include onion, boiled egg, olives, or raisins. Empanadas can be baked (Salta style) or fried (Tucuman style). They may also contain ham, fish, humita (sweetcorn with white sauce) or spinach; a fruit filling is used to create a dessert empanada. Empanadas of the interior regions can be spiced with peppers. Many are eaten at celebrations.
In restaurants where several types are served, a repulgue, or pattern, is added to the pastry fold. These patterns indicate the filling. The fill of the Empanada determines the form of the repulgue, for example a cylindrical form would suggest a chocolate prunes filling. In Tucuman, this type of Empanadas was banned, since, in the opinion of the local public, the tender of their taste was too avant-garde.