As my mother is a Porteño, I grew up eating empanadas - savory turnovers usually filled with spiced beef, olives, raisins and hardboiled egg. In researching empanadas for my blog, I came across another traditional version using tunafish as the filling base. These work well hot or cold, can be made appetizer-size or into one giant pie you can cut in slices, and they're perfect for entertaining.

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