The only thing that keeps me going on the 21-hour flight(s) from Denver to Mendoza is the promise of flan. Seriously. Not the warm embrace of my husband's family, nor even a generous pour of Malbec (though that's a close second); it's knowing that when we get to Mendoza, we will have flan.
I wanted to write a simple and hands-on post about how to make Empanadas. Here is the basic set-up for any type of empanada, though the ones shown here are Empanadas Mendocinas (This video shows the sealing technique called repulgue).