Unlike empanadas from
other countries, Argentina's are baked, not fried, and their pastry is normally more «
bready» than the puff pastry you'd expect.
When the raw product is mixed with
other ingredients and ready to cook, I do find that it smells strongly of almonds, to the point I feel its overwhelming, but when its cooked the smell kind of transforms into a «
bready / yeasty» smell and it tastes great.