I made these empanadas

Argentinian chefs make better empanadas than mine. The ones I had in the pulperia in Buenos Aires were deep fried and off-the-scale delicious. Those we had in our favourite restaurant in Salta looked like they could have been made in a wood fired oven. The goat meat filled ones were delicious.

Mine were OK but I might not make them again. Typically I will come back from a holiday and have a go at cooking something from the local cuisine. It's never the same, or as good.

Thanks for hosting Ingeborg.