Empanadas are a staple in the Argentine diet and are usually followed by the traditional parilla (grill). The closest English translation of empanada is ‘pasty’. But the traditionally thick Cornish pasty bears no resemblance to the Argentine empanada.
The standard issue fillings – beef (either minced or cut); ham and cheese; cheese, tomato and basil; onion and cheese; or a rather poky Stilton and celery – are surrounded by thin pastry and then cooked in oil, or more commonly oven-baked.
La Cupertina is the picky porteño’s choice for an empanada. Not too crispy. Not too big, and certainly not too small. You will have to trek up to Palermo Viejo to find La Cupertina, or alternatively place a large order over the phone and have it delivered.