Empanadas in the NY Times

The NY Times printed an article last week on empanadas, linking them to the Cornish pasty, the French chausson, Indian samosa, the Jamaican patty, Middle Eastern borek and the knish. I think empanadas, like pastys, fit the description of a dumpling – a un-leavan dough pocket enclosing a filling – although there is some controversy on this.  The article included recipes for corn and beef empanadas.

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