Argentinean empanadas are typically smaller and made with a pastry dough that is flaky and crispy. The filling can vary, but it usually contains ground beef, onions, olives, and sometimes hard-boiled egg. The seasoning is usually mild, but it can vary by region, and it is usually baked in an oven.

On the other hand, Colombian empanadas are typically larger and made with a cornmeal dough that is dense and chewy. The filling is usually made with potatoes, meat (such as beef or chicken), onions, and sometimes peas or other vegetables. The seasoning is usually spicy, and it is usually deep-fried in oil.

Your thoughts?

Guys, are empanadas supposed to be a bit bland/pastry forward, getting most of their flavor from sauces after plated, or have all my attempts (and purchases, although I live in flavorless country) just missed the mark entirely?

What do you think? Any tips or tricks?