Before empanadas, there was humita. An ancient Andean preparation carried down from the mountains long before Argentina had a name — slow-cooked sweetcorn, butternut squash folded with roasted red pepper, spring onion and a whisper of spice, then sealed inside hand-crimped pastry and baked until golden and blistered at the edges.
The filling gives way softly — sweet, earthy, faintly smoky — a warmth that feels less like a snack and more like a memory.

Vegetarian.