together they developed a new concept for the restaurant centered around the empanada a stuffed turnover a bit like ravioli. are very you know. you simply are not as with your fingers it's a dish you can eat anywhere at home or on the street really fast or in the office. all that often timmy and eat them business meetings and business meetings. and. empanada those are a part of daily life in argentina. the recipes are regional and vary widely starting with the dough itself as an alternative to lard margarine or butter can be used and instead of flour corn flour what's important is to come up with dough that's easy to roll out and doesn't stick. the fillings are virtually limitless here too every region has its own variations.