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This document discusses different types of empanada fillings and recipes. It provides recipes for empanada dough, both regular and yeasted varieties. It also shares recipes for specific empanada fillings like pork empanadas with thyme and recipes for baking or frying the empanadas once filled. The document explores the versatility of empanada fillings and some popular varieties from Argentina including traditional meat fillings as well as more creative combinations with ingredients like foie gras, heirloom

Author

Or Cha

Language

EN