To differentiate the stuffing for each pie, close the “top” of the pie with a little bit of the filling. Among its main variants are: those of meat, chicken, those of ham and cheese. The meat pie are sometimes added fat is fine – Argentina real pie does not bear his fried in vegetable oil filling -. Strongly spiced, spices such as cumin, paprika and chili powder. The ham and cheese empanada is usually also carry diced tomatoes. In Argentina, empanadas are most famous Salted, according Patty: characterized by the use of potatoes, beef, chicken, onion, olives and chili. Some of the many “secrets” of the various Argentine empanadas is added to fill a tablespoon of vinegar to the preparation of the filling a day before – keeping you in the fridge – the preparation for empanadas, thus filling homogenised and is consistent.