I though it has some apple in the end as a dessert, and the crust goes in the bin as it's a handle.
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I once made one myself with all the traditional ingredients. Lard pastry, skirt steak, the lot. Made lovingly and, when I ate it, it just tasted like a Cornish Pasty. :-( The only saving grace is to season it properly and go particularly heavy on the pepper. Ketchup was still necessary to give the thing some flavour.
Now a pork pie is a different beast altogether. Again, not much to it in terms of ingredients, but infinitely better than a Cornish Pasty. English mustard is a necessity with a pork pie, though, imvho.
It speaks volumes that apparently the South Americans evolved the empanada from Cornish miners who went over there, but with a little imagination and some flexibility on flavouring, they managed to turn it from a stodgy lump into a delicious and delicate treat.