Empanadas: pastry, moist, balanced filling - what's not to love?

A good empanada can be a glorious thing. The turnovers, eaten in Spain and many countries in Latin America, are usually made with short crust pastry and stuffed with a savoury filling, before being baked or fried.

The filling and pastry are equally important. I've tasted some where the pastry is as tough and dry as cardboard, which ruins the empanada, no matter how delicious the filling. The filling should be moist but not wet (there's a fine line), with well-balanced flavours. It can be made of vegetables, beans and/or cheese, and various types of meat (pork, beef and chicken are common, but it can also contain game) or seafood. Some places also make sweet, fruit-filled empanadas.

Empanadas are small and flavourful enough to be eaten on their own, out of hand. At restaurants, though, they're usually served with a dipping sauce, so it's tidier to eat them with a knife and fork.