Argentinian Beef Empanadas

There are as many variations of empanadas as there are cooks in Argentina (though they’re popular throughout Latin America and Spain too). This version was developed by BA’s former test kitchen manager Gaby Melian, who is from Buenos Aires and was taught as a little girl by her mother and grandmother how to make them. She prefers these baked, not fried—the store-bought empanada dough (a variety of puff pastry) ensures you’ll still get all of those flaky layers. (If you prefer fried ones, try Gaby’s Ham, Cheese, and Onion Empanadas.)

This homemade empanada recipe has “saved me so many times,” writes Gaby in her step-by-step guide. “Birthday parties? Empanadas. Somebody’s coming over? Empanadas.” Keeping some in the freezer certainly helps. They can hang out there for three months—just be sure to freeze them on a sheet tray first so they don’t stick together.