All over Latin America you can explore and find

dizzying variations of flaky, juicy empanadas. From

Mexico's sweet fruit filled to Argentina’s baked bigbellied

beef empanadas and the huge, fried seafoodstuffed

pastries in the Caribbean, they’re all

delicious. The secret is in the crust and Chef

Colomba will reveal a few simple tricks and

techniques to get you on your way to preparing

some very impressive empanadas of your own.