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 big-bellied beef empanadas and the huge, fried seafood-stuffed 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.