ARGENTINIAN EMPANADAS The most popular types are: Tucumanian empanadas: Characterized by being very juicy. The pastry is made out of the wheat flour, water and beef fat. The stuffing contains beef (often flank) cut with the knife, tripe, hen or a chicken, onion, paprika, chopped hard-boiled egg with plenty of cumin. Raisins can be added too. Tucumanian empanadasare baked in the clay oven or are fried in the iron pot with the beef fat. In the high- mountainregion, lama meat is used also. In the Familia city, placed in the Tucuman province, the National Empanadas Festival is organized. Empanadas form Corrientes and Misiones region: Sometimes the pastry is made out of cassava-root flour (manioc, tapioca). The most typical stuffing includes beef meat, cut by knife, and chopped hard- boiled egg, but also local river fishes (surubí, manduré, pacú and dorado) are used frequently. In the region of Cuyo, especially in the San Juan province, empanadas are very juicy for having plenty of onions and beef fat. Patagonian empanadas: Usually prepared with cooked mussels, which are often accompanied by various types of fishes, squids, shrimps andcrabs. It's heavily flavored with green onion, red hot pepper, red pepper, parsley, fresh coriander and sometimes white wine and capers. Empandas Santiagueñas: Filled with boiled minced meat, peas, onion and hard-boiled egg. Baked in clay oven. Arabian empanadas: With triangular shape, similar to arabic dish fatayer, filled with beef, tomatoes, onion and lemon juice.