empanada

An empanada is a pastry turnover filled with a savory (or sometimes sweet) filling and cooked by baking or frying. The name comes from the Spanish empanar, to bread or cover with pastry, and the dish has many regional forms. In Spain and Portugal the dough is commonly wheat-based, while in many Latin American countries corn or flour dough is used for empanadas.

Filling varieties vary by region. In Argentina and Chile, beef with onions, peppers, and sometimes olives or hard-boiled eggs is common. Peru features empanadas de pino, a beef filling with onions, olives, and egg. Other popular fillings include chicken, cheese, seafood, potatoes, or vegetables; some use raisins or spices such as cumin or paprika. The dough is often folded into a semicircle or square and sealed by crimping.

Preparation and cooking: Assemble filling in a disk of dough, seal, and cook. Baking produces a lighter crust; frying yields a crisper texture. Empanadas are commonly served as snacks, street food, or as part of meals, accompanied by sauces or chutneys in various regions.

Regional significance: The dish is rooted in the Iberian culinary tradition and spread widely to Latin America, the Philippines, and parts of Africa during colonization, resulting in numerous regional specialties such as gallega, argentina, and empanadas in other countries.