Empanadas are a typical Argentinian dish made out of masa (dough) and carne (meat). The saying is, "A good empanada should be eaten with your legs open," meaning the empanada should be so juicy that it drips down on you, therefore making you open your legs so it drips on the floor instead of your legs.
I tried fried carne empanadas. This is local to Buenos Aires and is also named the "repulgue."
I felt very accomplished after not only eating the empanada but actually getting to make one myself! They came straight from the hot oil so it was hard to eat at first, but after putting fresh tomato and lemon juice on it, it was amazing. The outside texture was perfectly crispy and the meat inside had the perfect amount of juice and onions.
The first step is the dough. It is made from fat, flour, water, and a little bit of salt - that is ALL! Next, you roll out the dough into circles and refrigerate them for one hour. While they chill, it is time to prepare the meat: it is equal parts beef and onions with some salt and any desired seasonings. Sadly, I did not get to see the process of them cooking the meat, but from what I understood, it is cooked just like ground beef typically is.
