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Empanada
Empanadillas from Spain
TypePastry
CourseAppetiser, main course
Place of originSpain
Region or stateGalicia
Associated cuisine
Main ingredientsMeat, cheese, corn, or other ingredients
VariationsPastel, pasty, Sri Lankan patties
  • Cookbook: Empanada
  •   Media: Empanada

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, North African countries, West African countries (also known as Meatpie in Nigeria), South Asian countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar (to bread, i.e., to coat with bread),[1][2] and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.

Origins

[edit]

The origin of empanadas is unknown, but they are thought to have originated in 7th century Galicia, a region in northwest Spain.[3][4][5]

An empanada (empãada) is mentioned in the Cantigas de Santa Maria 57:VI (c. 1282):

Entr' esses roubadores / viu jazer um vilão / desses mais malfeitores, / ũa perna na mão / de galinha, freame / que sacara com fame / entom dũ' empãada | que so um seu çurame/ comer quisera, / mais nom podera, / ca Deus nom queria.[6] In the midst of these robbers he saw lying there one of the most vicious of the rascals with a chicken leg in his hand. He had taken the cold morsel out of a pasty and was about to eat it under the cover of his cape. However, he could not, for God prevented it.[7]

Rabbinic Jewish books from the same period, including the Novellae of Asher ben Jehiel (1250–1327),[8] the Novellae of Yom Tov of Seville (c. 1260–1320),[9] the Orchot Chayyim of Aaron ben Jacob (c. 1250–1325)[10] and the Arba'ah Turim of Jacob ben Asher (c. 1270–1340) mention "inpanada" and "panada" as bread products containing fat, meat or fish on the inside.[11][12]

A cookbook published in Catalan in 1520, Llibre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food.[13][14]

By country and region

[edit]

Argentina

[edit]
Homemade empanadas from Córdoba, Argentina

Argentine empanadas are often served during parties and festivals as a starter or main course. Shops specialize in freshly made empanadas, with many flavors and fillings.

Every region of Argentina has its own characteristic variant. Those of Salta (salteñas) are small, juicy and spicy, and contain potatoes, peppers and ground chili. These are also popular in neighbouring Bolivia.

The Jujuy variant adds peas and garlic. Its filling is called recado and the repulgue (method of closing the empanada) simbado. The La Rioja variant includes hard-boiled egg, red bell pepper, olives, and raisins. In Jujuy, there are two variants: criollas and arabes. Those of Santiago are considered especially juicy. Those of Catamarca are similar but smaller. Tucumán is known for the empanada creole; an annual National Empanada festival is held in Famaillá. Those of Famaillá are made with matambre and fried in good fat, competing with the entreveradas (mixed-grated), in which the matambre is mixed with chicken breast, garlic, ground chili, hard-boiled egg and cumin. Those of Mendoza are large and include olives and garlic. Those of San Juan have a higher proportion of onion, making them juicier and slightly sweet. Olives are also common and sometimes fat is also added to the recado or the dough. In San Luis they are big, seasoned with oregano and hot pepper, and kneaded with pork fat. In Córdoba, there is a version "Pastel Federal" "federal cake" or empanadas de Misia Manuelita.[15] These are famous because pears boiled in wine with cloves were added to their filling. Today they are not so sweet but it is tradition to sprinkle them with sugar. In Traslasierra they add carrots and potatoes. In the Litoral, where immigrants from various parts of the world predominated, Santa Fe, Entre Ríos and Corrientes fill them with river fish, such as surubí (catfish) or dorado, or with white sauce and Goya cheese. In the Cordillera of Patagonia, they are made with lamb and on the coast with seafood. In Buenos Aires, the Creole empanada is so important that it has been declared a Cultural Heritage of Food and Gastronomy by the Argentine Ministry of Culture.[16][15]

Belize

[edit]
Panades in Cayo District, Belize

In Belize, empanadas are known as panades. They are made with masa (corn dough) and typically stuffed with fish, chicken, or beans.[17] They are usually deep-fried and served with a cabbage or salsa topping. Panades are frequently sold as street food.[18]

Brazil

[edit]
Further information: Pastel (Brazilian food)
Brazilian pastel

In Brazil, a pastel (pl.: pastéis) consists of half-circle or rectangle-shaped thin-crust pies with assorted fillings, fried in vegetable oil. The result is a crispy, brownish fried pie. The most common fillings are ground meat, mozzarella, Catupiry, heart of palm, codfish, cream cheese, chicken and small shrimp. Pastéis with sweet fillings such as guava paste with Minas cheese, banana and chocolate also exist.

Chile

[edit]

Traditional Chilean styles include empanada de pino or de horno, filled with seasoned ground beef, onions, olives, raisins, and hard-boiled eggs and cooked in an oven, and cheese-filled empanadas with crimped edges which are deep-fried. [19]

Colombia

[edit]
A bowl of Colombian beef empanadas, served with salsa de ají

In Colombia, like in Venezuela, empanadas are made with corn and are typically filled with beef or chicken. They are sometimes served with salsa de ají, a chilli sauce.

Ecuador

[edit]
Ecuadorian empanadas de viento

The traditional Ecuadorian style is called "empanada de viento" (literally, "wind empanada"). These are made from thin-rolled flour dough and filled with cheese, sometimes with onions mixed in, and deep-fried. The "viento" refers to the fact that as they fry they fill with air, leaving them hollow (but coated with cheese inside). They can be served sweet, sprinkled with sugar, or savory, with salsa de ají.

El Salvador

[edit]
Salvadoran empanadas de platano with coffee

El Salvador is one of the few countries where empanadas are made with plantain rather than a flour-based dough wrapping.[20] A popular sweet variation, empanadas de platano, are torpedo-shaped dumplings of dough made from very ripe plantains, filled with vanilla custard, fried, then rolled in sugar.[21] They may alternatively have a filling made from refried beans rather than milk-based custard, but the flavour profile remains sweet rather than savoury.[22][23]

France

[edit]

In France, the traditional chaussons are made with a puff pastry dough filled with stew such as daube or confit, or a bechamel sauce mixed with ham and/or cheese.[24] They also exist in sweet version (see chausson aux pommes). They are half-moon shaped. If the shape is rectangular they receive the name of friand. One regional version is the pâté lorrain, filled with pork meat cooked with wine and onions. All these versions are baked.

The fried versions can be made of puff pastry or shortcrust pastry and are called rissoles. The most famous is the rissole de Coucy [fr], filled with meat or fish.

Galicia

[edit]
Empanadas galegas

Galician empanada (Galician: empanada galega) is a variety of empanada and one of the most popular dishes of Galician cuisine, commonly served in the towns of Galicia during festivals and pilgrimages. It is prepared with a variety of fillings, including local seafood, sausage, and chicken. It can be served hot or cold. The origin of this preparation is determined in the preparation of cakes in embers that were initially made directly in embers until it evolved into a preparation in clay pots that give it its current characteristic round shape. The preparation is mainly homemade and is done in ovens, but nowadays, it is common to find it for sale in bakeries or street stalls.

The history of this dish in the region dates back to the Visigothic era in the 7th century, when rules for their preparation were decreed.[25] The first referenced empanada used mushroom or chicken fillings.[26] The empanada was an ideal food for travelers because it is a covered preparation that prevented contact of the interior with the dust of the roads. Galician empanadas appear sculpted as early as the 12th century on the Portico of Glory in Santiago de Compostela.[27]

Indonesia

[edit]
Indonesian Minahasan panadas

In Indonesia, empanadas are known as panada. They are especially popular in Manado cuisine of North Sulawesi where their panada has a thick crust made from fried bread, filled with spicy cakalang fish (skipjack tuna) and chili, curry, potatoes or quail eggs. The panada in North Sulawesi was derived from Portuguese influence in the region.[28] The dish is similar to karipap and pastel, although they have a thinner crust compared to panada.

Italy

[edit]
Sicilian 'mpanatigghi

The Sicilian 'mpanatigghi are stuffed, consisting of half-moon-shaped panzerotti filled with a mixture of almonds, walnuts, chocolate, sugar, cinnamon, cloves and minced beef.[29][30][31] These are typical of Modica, in the province of Ragusa, Sicily. They are also known by the italianized word impanatiglie or dolce di carne (pasty of meat).[32]

They were probably introduced by the Spaniards during their rule in Sicily which took place in the sixteenth century; this is suggested by the etymology of the name which comes from the Spanish empanadas or empanadillas, as well as the somewhat unusual combination of meat and chocolate, which occurs occasionally in Spanish cuisine.[29][30][33] In previous centuries, game meat was used in 'mpanatigghi; today beef is used.[29]

Mexico

[edit]
Mexican fried corn empanadas

Empanadas are common in Mexico, although the dish there is noticeably different.[34] Mexican empanadas are made of fried corn paste masa instead of flour, similar to gorditas or huaraches. They are usually filled with taco ingredients, such as refried beans, boiled chicken, boiled chopped potato with white cheese, pork belly and ground beef, and are typically garnished with pickled cabbage salad, white cheese powder, cream and spicy tomato sauce.[35] It is commonly served, along with flautas, as a cheap appetizer in fair stands and other outdoor events due to its quick preparation.

Philippines

[edit]
Philippine fried empanadas, with ground beef, potatoes, carrots, cheese, and raisins in a thin, crisp crust

Filipino empanadas usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins (picadillo-style),[36] in a somewhat sweet, wheat flour bread. There are two kinds available: the baked sort and the flaky fried type. To lower costs, potatoes are often added as an extender, while another filling is kutsay (garlic chives).

Vigan Empanada has a pale color with thinner dough and is typically filled with green papaya or mixed with cabbage.
Batac Empanada has an orange-tinged color and is typically filled with mung bean sprouts and green papaya.

Empanadas in the northern part of the Philippines, particularly in Ilocos, are known as Ilocos Empanada or Empanada de Ilocos. These empanadas are characterized by savory fillings, typically including green papaya, mung beans, and sometimes chopped cabbage.[37] They are also commonly filled with Ilocano sausage, or Vigan longganisa, and egg yolk. The empanada is deep-fried and made with glutinous rice paste (galapong) or rice flour combined with annatto, which gives the dough its distinct orange color and contributes to a crunchier texture.[38] Ilocos Empanadas can also be filled with mashed eggplant, scrambled eggs, and cabbage, which is called poqui poqui.[39]

Empanada de kaliskis (lit. 'fish scale empanada'), a traditional empanada from Bulacan, Philippines, with a croissant-like flaky layered crust

In Bulacan, empanada de kaliskis (lit. 'fish scale empanada'), uniquely has a flaky multilayered crust resembling scales, hence the name. In Cebu, empanada Danao is a characteristically sweet-savory variant. It is filled with chopped chorizo and chayote, deep-fried, and dusted in white sugar before serving. In Zamboanga, empanada Zamboangueño is filled with chopped sweet potato, garbanzo beans, and served with a sweet vinegar dipping sauce.[40]

Dessert versions of empanadas also exist, notably empanaditas, which commonly have a filling of latik (coconut caramel), honey and nuts, or peanut butter. Kapampangan versions of empanaditas have a yema (custard) and cashew nut filling. In Cebu, sinudlan empanada is a small deep-fried empanada with bukayo (sweetened coconut meat) filling.[40]

Portugal

[edit]

In Portugal, there are foods called "Pasteis de Bacalhau" and "Rissols." These fried treats are both made with fish, the pasteis being made with codfish and the rissoles being made with shrimp. These are delicacies known far and wide throughout the country.

Puerto Rico

[edit]

In Puerto Rico, empanadas are made of a flour base and fried, and are known as empanadillas. Common fillings include meat such as ground beef picadillo, pork, chicken, pizza[41] (marinara sauce and cheese), guava and cheese, jueyes (crab), chapín (Spotted trunkfish), rabbit, octopus, and much more depending on local cuisine.

United States

[edit]

Empanadas, mainly based on South American recipes, are widely available in New York City, New Jersey, Baltimore, Philadelphia, Washington, D.C., and Miami from food carts, food trucks, and restaurants.[42] Empanadas are usually found in U.S. areas with a large Hispanic population, such as San Antonio,[43][44] Los Angeles,[45] and San Francisco.[46]

Venezuela

[edit]
Homemade Venezuelan empanadas

Traditional Venezuelan empanadas are made with ground corn dough, though modern versions are made with precooked corn. The dough may have a yellow color when toasted due to the addition of annatto. The fillings are very diverse, with the most conventional being cheese, shredded beef, chicken, cazón (school shark) in the Margaritan Island region especially,[47][48] ham, black beans and cheese (commonly called dominó) and even combinations of mollusks. The empanadas have a half-moon shape and are fried in oil. Sometimes, they may have more than one filling, such as in empanadas de pabellón,[49] which are made with a shredded beef filling (or cazón in the Margarita Island region), black beans, slices of fried plantain, and shredded white cheese.

Similar foods

[edit]

The empanada resembles savory pastries found in many other cultures, such as the molote, pirozhki,[50] calzone,[50] samosa,[50][51] Gujhia, knish,[50][51] kreatopitakia,[50] khuushuur, Jamaican patty and pasty.[51]

In most Malay-speaking countries in Southeast Asia, the pastry is commonly called epok-epok or karipap (English: curry puff). Fried dumplings are found in Chinese cuisine (jiucai hezi and jiaozi) and in Vietnamese cuisine (bánh gối).

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Empanada

View on Grokipedia
from Grokipedia
An empanada is a hand-held turnover made from that is stuffed with a variety of savory or sweet fillings—such as meats, cheeses, , or fruits—before being baked or fried, serving as a portable and popular food item throughout , Iberia, and other regions. The term "empanada" derives from the Spanish verb empanar, meaning "to wrap in bread," reflecting its preparation method of encasing fillings in a bread-like dough. Its origins trace to medieval Iberia, possibly influenced by Middle Eastern pastries like sfeeha introduced by the Moors, with the term first recorded in a Spanish cookbook in 1520, before Spanish colonizers introduced it to during the colonial period. Over centuries, the dish adapted to local ingredients and traditions, blending Spanish techniques with indigenous and African culinary elements, and spreading through migration to regions like the . Empanadas exhibit significant regional variations that highlight ; the dish holds social importance as a communal served at gatherings, meals, or by street vendors, symbolizing both everyday sustenance and festive occasions in and Iberian communities.

Etymology and History

Etymology

The term "empanada" derives from the Spanish verb empanar, which means "to wrap in " or "to coat with ," reflecting the process of enclosing fillings within a casing. This verb is formed by the prefix en- (indicating or immersion) combined with pan (, from Latin panis), a construction typical of medieval where actions involving were common in culinary descriptions. The noun form empanada first appears in written records in the early , notably in the Catalan cookbook Llibre del Coch by Robert de Nola (1520), which includes recipes for seafood-filled empanadas, marking one of the earliest documented uses in Iberian culinary literature. Related terms appear in neighboring languages, such as Galician empanada, which shares the same derivation and usage, often referring to larger pie-like in regional traditions, and empada, a borrowing from Spanish empanada that denotes similar stuffed . These linguistic variants emerged in medieval Iberia, where pastry terminology was influenced by shared culinary practices across the . The evolution of the word ties to the historical development of enclosed in the region during the Moorish period, adapting European techniques to local ingredients. In colonial contexts, the term empanada was carried to the by Spanish explorers in the , where it persisted as the primary name despite adaptations to indigenous culinary elements.

Historical Origins

The empanada is believed to have originated in Galicia, northwest , during the medieval period between the 7th and 13th centuries, a time marked by the Moorish occupation of the and the ongoing , where Christian kingdoms gradually reclaimed territories from Muslim rule. This era saw significant culinary exchanges among Moorish, Jewish, and Catholic communities, with the Moors introducing filled pastry techniques derived from earlier Middle Eastern and Persian traditions, such as enclosing savory or sweet fillings in dough for portability and preservation. in medieval adapted these pastries, referring to them as tapada—meaning "with a "—to describe the enclosed dough structure, while Catholic pilgrims along routes like the in Galicia embraced them as practical foods for travel. Early forms of the empanada in Galicia were large, flatbreads or two-crust pies known as empanadas gallegas, typically filled with , meats like or , or , baked in rectangular trays and sliced for sharing. These differed from smaller handheld versions, serving as communal dishes suited to the region's maritime and agrarian resources. Possible pre-Spanish influences trace back to Roman culinary practices, where panis (bread) was used to encase fillings, evolving into medieval European stuffed pies amid the cultural blending of the . The term empanada derives from the Spanish verb empanar, meaning "to wrap in bread," reflecting this ancient method of encasing ingredients. Documentation of these early empanadas appears in 16th-century , notably Francisco Delicado's La Lozana Andaluza (1528), where the narrative describes empanadas among Andalusian delicacies, including meat and fish varieties prepared by characters. The first printed recipe for empanadas emerges in the 1520 Catalan cookbook Llibre del Coch by Ruperto de Nola, featuring seafood fillings like oysters and baked in .

Global Spread

The empanada was introduced to by Spanish and explorers during the , as part of the broader European colonization efforts following Christopher Columbus's voyages. Spanish settlers, arriving in regions such as and the , brought the pastry from its Iberian roots and adapted it to incorporate indigenous ingredients like corn () for dough variations and potatoes for fillings, transforming it into a versatile portable food suited to the new environment. colonizers similarly disseminated versions to , where the dish evolved alongside local staples, though Spanish influence dominated much of the continent's adoption. In , the empanada reached the through Spanish colonization beginning in the mid-16th century, facilitated by the trade routes that connected to from 1565 to 1815 and enabled the exchange of goods, recipes, and cultural practices across the Pacific. This trade network, which shuttled silver, spices, and foodstuffs between the and , allowed the pastry to integrate into , where it blended with pre-existing native wrapping traditions to create distinct regional styles. Over three centuries of Spanish rule, the empanada became a staple , often featuring local flavors while retaining its folded, stuffed form. The empanada's dissemination continued into the 19th and 20th centuries through waves of migration from to the and other regions, driven by economic opportunities and political upheavals. Argentine immigrants, arriving in significant numbers during the late 1800s amid the country's agricultural boom and , played a key role in popularizing beef-filled versions in urban centers like New York and , where they established bakeries and vendors that introduced the dish to broader American audiences. This migration pattern, part of a larger influx of millions of , embedded empanadas in communities across and , evolving them into fusion foods while preserving their role as communal, everyday fare.

Description and Preparation

Ingredients

Empanadas are typically prepared using a versatile dough made primarily from , which provides the foundational structure for enclosing the fillings. This dough often incorporates fat sources such as , , or vegetable shortening to achieve flakiness, along with to bind the mixture and salt for flavor enhancement. In South American traditions, particularly in countries like Argentina, beef tallow (grasa vacuna) is commonly used as a traditional fat source, often prepared to a soft "pomada" (creamy and spreadable) consistency before being rubbed into the flour for the dough. To convert supermarket-purchased beef tallow into pomada, it can be cut into small pieces, gently cooked on low heat with a small amount of milk and salt until the milk evaporates and the fat fully melts, strained to remove impurities, and cooled at room temperature until it reaches a creamy consistency. Alternatively, if not too hard, it can simply be softened at room temperature until maleable. In some regional adaptations, alternative bases like or yuca () flour are substituted for to create variations suited to local grains and textures. The fillings of empanadas vary but commonly feature proteins such as ground or , , or , which are seasoned with spices including , , and chili for depth of flavor. Vegetables like onions, potatoes, and olives provide balance and moisture, while cheeses such as queso fresco or add creaminess in vegetarian or mixed options. These components are combined to create savory profiles, with occasional inclusions like hard-boiled eggs or raisins for textural contrast and subtle sweetness. Empanadas are frequently served with accompaniments that enhance their taste, such as ají sauce—a spicy chili-based condiment—or chimichurri, a herbaceous parsley and garlic mixture with vinegar and oil. Nutritionally, a standard empanada ranges from 200 to 400 calories depending on size, filling type, and preparation method, with beef varieties often around 260 calories per piece due to the combination of dough fats and protein content.

Dough and Assembly

The preparation of empanada dough begins with combining , a fat such as , , or beef fat (grasa vacuna) in certain Latin American traditions, salt, and a liquid like or , often incorporating an for better cohesion and tenderness. In recipes from regions like Argentina, beef fat is commonly preferred for its distinctive flavor and contribution to a flaky texture. Supermarket-purchased beef fat may be firm and require preparation to achieve a soft, spreadable consistency known as pomada: cut it into small pieces, gently heat over low flame with a small amount of milk and salt until the milk evaporates completely and the fat melts fully, strain to remove impurities, and cool at room temperature until creamy and spreadable. Alternatively, if not excessively hard, it can simply be softened at room temperature until malleable. This pomada is then rubbed into the flour to form a sandy texture before incorporating the liquids. The ingredients are mixed until a shaggy forms, then lightly kneaded for 1-2 minutes to develop structure without excessive formation, which could result in toughness. The is shaped into a disk or ball, wrapped, and allowed to rest at for 30 to 60 minutes, permitting the to relax and facilitating easier rolling. Once rested, the dough is divided into portions and rolled out on a lightly floured surface to a uniform thickness of approximately 1/8 inch, ensuring even cooking and a flaky texture. Some variations incorporate leavening agents like 1/2 to 1 teaspoon of baking powder per 3 cups of flour to achieve a fluffier, more tender crumb, particularly suited to baked styles. Assembly involves cutting the rolled into rounds or rectangles, typically measuring 4 to 6 inches in or side length, depending on the desired portion size. One to two tablespoons of prepared filling are placed in the center of each piece to avoid overflow during sealing. The dough is folded over the filling to create a half-moon or rectangular shape, with edges pressed together and crimped using fingers, a , or traditional braiding techniques for a secure closure. An optional brushed on the exterior enhances browning and adds shine upon cooking.

Cooking Methods

Empanadas, once assembled with their wrappers sealed around the filling, are typically cooked using application to achieve desired textures ranging from crispy and flaky to tender and golden. The choice of method influences the final crispness, moisture retention, and overall mouthfeel, with baking and frying being the most widespread techniques. Variations like offer alternatives that preserve moisture while minimizing oil use, though they require careful preparation to prevent sogginess. Baking is a common method that produces a crispy exterior without added fats, often preferred for its lighter result. Empanadas are placed on a lined baking sheet and cooked in a preheated oven at 375-400°F for 20-25 minutes, until the crust turns golden brown and reaches an internal temperature of 165°F. This technique yields a flaky, evenly browned that highlights the dough's layers, and it is particularly prevalent in regions like and where oven-baked versions emphasize simplicity and texture contrast. Frying, either deep or shallow, creates a golden, ultra-flaky crust through rapid and oil immersion, resulting in a richer flavor and crunchier bite. The oil is heated to around 350°F, and empanadas are fried for 3-5 minutes total, turning once midway, until they achieve a deep golden color and crisp exterior. This approach is widespread in areas such as and , where the frying process enhances the savory fillings with a satisfying contrast between the hot, airy and warm interior. Grilling represents a less common variation that can yield softer textures while retaining moisture, ideal for fillings with delicate flavors. Empanadas can be grilled over medium heat on a well-oiled grate to impart subtle char marks. To avoid sogginess in these methods, fillings should be fully pre-cooked and cooled before assembly, allowing excess moisture to evaporate and preventing steam buildup that could soften the wrapper during cooking.

Regional Variations

Spain

The empanada in , particularly the Galician variety known as empanada gallega, represents the archetypal form of this dish as a large, flat typically shaped rectangular or round, with a yeast-leavened enclosing fillings such as (empanada de atún) or salted (empanada de bacalao). The filling often includes a base of sautéed onions, green bell peppers, tomatoes, and , sometimes augmented with hard-boiled eggs or pimientos del piquillo for added flavor and moisture. This is baked until the crust achieves a golden, flaky texture and is traditionally served at , allowing the flavors to meld, making it ideal for picnics or communal gatherings. Historical recipes for empanadas appear in 17th-century Spanish culinary texts, such as Francisco Martínez Montiño's Arte de Cocina, Pastelería, Bizcochería y Conservas (1611), which details preparations involving or encased in , reflecting the dish's evolution as a practical, portable in Iberian cuisine. While the Galician empanada's roots trace to medieval Galicia, these early modern recipes underscore its status as a staple, with variations adapting to local ingredients like from coastal regions. Beyond Galicia, regional adaptations highlight Spain's diverse culinary landscape; in , the empanada de carne features or seasoned with spices like and , baked into a hearty pie suited to inland agrarian traditions. In , empanadas often incorporate such as squid, clams, or prawns, leveraging the Mediterranean coast's bounty and sometimes infused with or for a lighter profile. These variations maintain the core concept of a dough-enclosed filling but adapt to terroir-specific proteins and flavors. Culturally, Spanish empanadas foster communal bonds, frequently prepared in large quantities for holidays, festivals, and family celebrations, where they are baked in traditional ovens and shared among villagers or pilgrims. In Galicia, events like the annual Empanada Festival in Bandeira exemplify this, drawing thousands to sample myriad fillings in a nod to the dish's role in social and religious rituals.

Portugal

In Portugal, empadas are small, baked pastries characterized by their distinctive dome shape and tender, shortcrust-style dough. These individual-sized pies are typically served at as appetizers or snacks, reflecting a portable and convenient format suited to everyday consumption. Common fillings for Portuguese empadas include shredded chicken slow-cooked in a creamy sauce with onions and herbs or , all encased in the . In modern times, variations such as empada de —featuring salted in a creamy filling—have gained popularity, especially as in , where they are sold by vendors and in cafés as an accessible taste of Portuguese heritage. These -filled empadas highlight the enduring seafaring influences on , often enjoyed alongside or as a quick bite in bustling urban settings.

Argentina

In Argentina, empanadas trace their roots to Spanish colonial influences, where the dish arrived with conquistadors in the and evolved during the Viceroyalty of the . They became a staple through 19th-century European , particularly from and , adapting to local ingredients and tastes. Argentine empanadas are typically baked rather than fried, often in traditional clay ovens for a golden, crisp exterior, distinguishing them from variations in other regions. The standard filling, known as carne cortada or , features seasoned minced beef sautéed with onions, , , , and pepper, then enriched with green olives, chopped hard-boiled eggs, and sometimes red bell peppers for balance. This savory mixture is encased in a wheat-based dough, folded into half-moons or triangles, and baked until flaky. Regional adaptations highlight Argentina's diversity; in the northwest, salteñas from are smaller, spicier versions with juicy beef, potatoes, eggs, and chili peppers (aji), yielding a broth-like interior when bitten. In the northeast, humita empanadas offer a vegetarian alternative, filled with fresh corn kernels, onions, cheese, and mild spices, reflecting indigenous corn cultivation. Empanadas hold a central place in Argentine culture as an everyday meal, party food, and symbol of regional identity, with over 10 million consumed daily according to a 2010 estimate from the Agriculture, Livestock & Fisheries Ministry—translating to hundreds of millions annually across the country. Ranked as the third most popular food after and , they are sold by street vendors, at festivals like the National Empanada Festival in Tucumán, and in homes, underscoring their role in social gatherings and daily life.

Bolivia

In Bolivia, empanadas are a staple of and daily , particularly in the highlands where they reflect the fusion of indigenous Andean ingredients with Spanish techniques. The most iconic variety is the , a baked known for its juicy, stew-like interior that distinguishes it from drier empanadas elsewhere in . These are typically filled with beef, chicken, or cheese, combined with potatoes, peas, olives, and a spicy sauce featuring yellow chiles, all bound by a gelled made from or traditionally beef , which melts during to create a soup-dumpling effect. Salteñas originated in the mining town of during the colonial era, where the broth provided essential warmth in the high-altitude cold, and the —a native Andean —became a key filling component, underscoring Bolivia's agricultural heritage. Though the name derives from the Argentine city of , Bolivian adaptations emphasize the gelled moisture and sweeter dough, making them a uniquely often consumed as or a mid-morning , with vendors selling them fresh before noon to ensure the filling remains hot and soupy. Variations may incorporate cheese for a vegetarian option or additional Andean staples like in the filling for texture and nutrition, highlighting Bolivia's reliance on highland crops such as potatoes and , which have sustained indigenous communities for millennia. Another prominent Bolivian empanada is the llaucha, a large, cheese-filled popular in markets and street stalls. These are typically stuffed with fresh, mild Bolivian cheese such as queso fresco or queijo de cabra, sometimes enhanced with a hint of or for added moisture, and prepared by folding the dough into an oversized half-moon shape before frying or baking to a golden crisp. Llauchas serve as a hearty mid-morning bite, often paired with a spicy llajua , and their simplicity celebrates the region's traditions while providing a portable, filling option amid the bustling urban markets.

Brazil

In Brazil, the empanada tradition evolved into the , a popular characterized by its large, rectangular or half-moon shape, thin and crispy , and diverse fillings. Introduced in the early 20th century by Japanese immigrants in , who adapted Chinese (known as harumaki) to local ingredients and sold them at open-air markets to evade anti-Japanese prejudice during , the quickly became a staple of . The dough is typically made from , water, eggs, and a touch of oil or fat for crispiness when deep-fried in at high temperatures, resulting in a golden, shatteringly crunchy exterior that contrasts with the moist fillings inside. Common savory fillings include seasoned with onions and olives, melted or cheese, shredded chicken with cream, mixed with cheese, and small sautéed with and tomatoes. Sweet varieties feature , with , or the iconic Romeu e Julieta combination of paste and cheese. These pastéis are emblematic of Brazil's multicultural fusion, with over 60 standard filling options available at street stalls, though quality varies by vendor. Regional variations highlight local flavors and ingredients. In , coastal influences lead to -based fillings like bobó de camarão—a creamy of , , , and dendê () oil—or , a thick paste of , , , and dendê oil, reflecting Afro-Brazilian culinary heritage. In , the sweet-savory pastel de queijo com pairs local queijo minas fresco with paste, often served with a side of molten , embodying the state's tradition of balancing salty cheese with tropical fruits. Pastéis are predominantly deep-fried on-site at feiras livres (street fairs) and markets across , where vendors customize orders fresh, making them a quintessential affordable paired with iced or fresh .

Chile

In Chile, the empanada de pino stands as the quintessential national dish, characterized by its baked wheat-flour dough enclosing a savory filling of ground or diced beef cooked with a generous amount of onions, raisins for subtle sweetness, black olives, and chopped hard-boiled eggs. The preparation emphasizes slow-cooking the beef and onion mixture to develop deep flavors, often seasoned simply with salt, pepper, and cumin, before folding it into the dough and sealing it into half-moon shapes. A distinctive feature is the placement of a whole hard-boiled egg atop each empanada before baking, which not only adds visual appeal but also provides a creamy contrast to the filling. This version traces its roots to the fusion of Spanish baking techniques with indigenous Mapuche influences during the colonial period, evolving into a staple by the 17th century. Along Chile's northern coastal regions, empanadas adapt to abundant , with the empanada de jaiba featuring a filling of fresh mixed with onions, cheese, and sometimes breadcrumbs or cream for a creamy texture, typically fried or baked to highlight the delicate flavors. These variations reflect the country's diverse geography, where coastal communities prioritize over , often incorporating local species like the jaiba . Empanadas de pino hold particular cultural importance in , serving as a centerpiece for Fiestas Patrias celebrations on September 18 and 19, which commemorate the First National Government of 1810 and the onset of independence from . During these festivities, families and communities prepare and share large quantities of the dish, symbolizing national pride and culinary heritage passed down through generations.

Colombia

Colombian empanadas are typically prepared using , a dough made from precooked yellow corn flour, which provides a distinctive crispy texture when fried. The filling often consists of a savory mixture of stewed or combined with diced potatoes, seasoned with —a traditional , , and garlic sauce that adds depth and moisture to the interior. This combination reflects the fusion of indigenous corn-based staples with Spanish culinary influences introduced during the colonial period. As a ubiquitous street food staple across , empanadas are commonly sold by vendors in urban markets and roadside stands, where they are fried to order for immediate consumption to preserve their crunch. Regional variations highlight the country's diverse geography and ingredients; in the coastal areas, fillings emphasize hearty potato-based mixtures with , often incorporating local spices for a bolder flavor profile. In the Andean highlands, such as around in Cauca, empanadas de pipián feature a unique vegetarian filling of roasted , potatoes, and spices, creating small, crisp versions that differ from the meatier coastal styles. Cheese-filled empanadas, using fresh queso costeño or mozzarella-like varieties, are also prevalent nationwide, sometimes added to meat fillings for added creaminess. These empanadas embody Colombia's culinary heritage, with corn tracing back to pre-Columbian indigenous practices, adapted over centuries into a versatile that supports local economies through small-scale production and sales. Historical accounts note a wide array of fillings and preparations documented in regional recipes, underscoring their adaptability to available ingredients like in coastal zones or nuts in mountainous areas.

Ecuador

In Ecuador, empanadas exhibit significant regional diversity, reflecting the country's coastal and highland culinary traditions, with doughs and fillings adapted from local ingredients like plantains and corn. Along the coast, particularly in regions such as Manabí and Guayas, empanadas de verde are a staple, prepared using a gluten-free dough made from boiled and mashed green plantains, which is shaped into pockets and fried until crispy. These are commonly filled with fresh cheese, such as queso fresco, or seasoned meat like , and sometimes , offering a starchy, naturally sweet contrast to the savory interior. In the Andean highlands, or sierra, empanadas differ in preparation and texture, often using or corn-based doughs to create lighter varieties suited to the cooler climate. Empanadas de viento, a highland specialty, feature a fluffy, airy enriched with or and , filled with melted cheese and finely chopped onions, then deep-fried and dusted with for a sweet-salty finish that puffs up during cooking, earning its "wind" name from the delicate, inflated pocket. Another highland variant, empanadas de morocho, employs a and is stuffed with , , peas, and sometimes hard-boiled eggs, providing a heartier option influenced by Andean staples. Ecuadorian empanadas draw from pre-Columbian agricultural practices, incorporating indigenous crops like plantains and corn cultivated in the since Incan times, which were later combined with Spanish frying techniques introduced during to form these localized adaptations. Shared Andean fillings, such as cheese and spiced meats, link Ecuadorian styles to broader South American traditions without dominating the coastal plantain focus.

Mexico

In Mexico, empanadas were introduced by Spanish colonizers during the , adapting the Iberian concept to local ingredients and techniques. These portable pastries, typically made with or corn , are fried or baked and feature diverse regional fillings that highlight Mexico's culinary diversity. Known as empanadas de molida or empanadas, savory versions in northern states like commonly include seasoned mixed with diced potatoes, onions, and chili for heat, often baked or fried to a golden crisp. This filling reflects the region's ranching influences, providing a hearty, spicy contrast to milder coastal styles. In , sweet empanadas incorporate fillings like pine nuts combined with spiced or fruits such as and , dusted with sugar after . These treats are particularly prominent during celebrations, where empanadas filled with squash and mushrooms or sweetened honor indigenous agricultural traditions blended with colonial methods. Along the Gulf Coast in , empanadas emphasize , such as minilla—a of flaked , tomatoes, olives, capers, jalapeños, and raisins—encased in flaky and baked until crisp. Shrimp or mixed mariscos fillings are also popular, showcasing the state's abundant and Spanish-inspired techniques.

Peruvian empanadas represent a fusion of indigenous Andean ingredients and Spanish colonial techniques, resulting in diverse regional adaptations that highlight the country's coastal, highland, and immigrant influences. Introduced by Spanish conquerors in the , they quickly became a beloved and appetizer, with early popularity in the highland city of , where they were prepared in convents and homes as a practical for laborers and travelers. Savory varieties are often baked, featuring fillings of sautéed with onions, , and ají peppers, complemented by sliced olives for a briny contrast; these may also include hard-boiled eggs or raisins in some recipes, though the core combination emphasizes bold, savory flavors without excessive sweetness. Coastal versions incorporate fresh , such as ají de mariscos—a spicy stew of mixed like mussels, , and cooked with ají amarillo, onions, tomatoes, and —offering a tangy, oceanic twist suited to Peru's Pacific abundance. In the highlands, empanadas feature potato-heavy fillings that leverage Peru's vast array of native Andean tubers, such as or potatoes mashed or diced with onions, cheese, or small amounts of , creating dense, comforting pastries ideal for cooler altitudes; these reflect the region's agricultural heritage, where potatoes form a dietary cornerstone. Distinctive sweet empanadas árabes, influenced by culinary traditions transmitted via Spanish and later waves of Middle Eastern immigrants, consist of lightly filled or plain pockets dusted with and drizzled with lime , providing a crisp, citrusy contrast that elevates them as a or .

Philippines

The empanada arrived in the through Spanish colonization, beginning with Miguel López de Legazpi's expedition in 1565, which established Spanish rule and facilitated the introduction of Iberian culinary traditions adapted to local ingredients and tastes. Over centuries, this portable pastry evolved into a staple of Filipino and home cooking, reflecting the fusion of Spanish techniques with indigenous flavors like tropical fruits and native sausages. In the northern , the Ilocano empanada stands out for its distinctive filling of grated green for tanginess, cooked mung beans for texture, crumbled Vigan —a garlicky —for savoriness, and a whole raw that cooks during to create a creamy center. The thin, crispy shell is made from rice flour dough, often tinted orange with achuete (), and deep-fried to a golden crisp, distinguishing it from other regional styles. A popular legend in Vigan claims that during Spanish colonial times, egg whites were mixed into lime mortar (argamasa) to strengthen the construction of churches like the St. Paul Metropolitan Cathedral, while leftover egg yolks were used to make Vigan empanadas, contributing to their rich flavor and color. This is widely shared as cultural folklore but lacks primary historical evidence and is generally considered a legend rather than verified fact. Similar techniques of using egg whites in mortar appear in historical building practices elsewhere, though no direct records confirm the practice specifically for Vigan churches or the empanada's origin.

United States

In the , empanadas have been adapted by Latin American immigrants, blending traditional recipes with local ingredients and preferences to create fusion styles popular in diverse regions. These adaptations reflect the influence of Mexican, Puerto Rican, Argentine, and other communities, particularly in areas with high immigrant populations like the Southwest, New York, and . In the Southwest, versions of empanadas are typically baked or fried, featuring fillings like seasoned with taco spices, black beans, corn, and melted cheese such as , distinguishing them from purely traditional Mexican varieties through the incorporation of American pantry staples. These hearty, portable snacks have become staples in eateries and home cooking, emphasizing bold flavors and convenience. New York City's vibrant immigrant scene has fostered innovative fusions, such as Puerto Rican-inspired empanadas made with mashed green plantains (empanadas de verde) stuffed with mozzarella and queso fresco, offering a crispy, gluten-free alternative that highlights Caribbean influences. Similarly, Argentine-style empanadas thrive in Miami's Little Argentina neighborhoods, where bakeries like Buenos Aires Bakery & Cafe bake fresh batches with beef, ham and cheese, or spinach fillings, catering to both expatriates and locals with all-day café service. Commercially, empanadas have surged in popularity, ranking as the eighth most-ordered food item on in the first half of 2021, driven by their versatility in restaurants and food trucks across the country. Chains like Empanada Mama, with multiple locations including Hell's Kitchen and the , exemplify this growth by offering over 40 flavors, from traditional Latin options to American fusions like or empanadas, available 24/7 for dine-in, delivery, and . This expansion underscores empanadas' role as an accessible, multicultural in the evolving U.S. food landscape.

Venezuela

In Venezuela, empanadas are a beloved staple prepared with a dough made from precooked white (harina de maíz blanca precocida), which gives them a texture reminiscent of mini arepas, and they have been a dietary mainstay since the 19th-century independence era, reflecting the fusion of indigenous corn traditions and Spanish culinary influences. These half-moon-shaped pastries are typically filled with seasoned , cheese, or other savory ingredients and deep-fried until golden and crisp, though some regional variations emphasize steaming for a softer shell. A distinctive variety is the empanadas de , featuring steamed shells stuffed with tender or melted cheese, often evoking the comforting qualities of traditional arepas but in a portable form. Along the coastal regions, such as , empanadas incorporate fresh , including sautéed with garlic and cilantro for a bright, aromatic filling that highlights local maritime bounty. These versions draw briefly from broader corn-based cooking practices, adapting them to Venezuela's diverse ecosystems. Since the post-independence period, Venezuelan empanadas have been commonly sold at ferias (local markets and fairs), where vendors offer them hot as affordable , reinforcing their role in everyday social and communal life. Unlike fried yellow corn styles in neighboring countries, Venezuelan empanadas prioritize white corn and methods like in certain preparations, preserving a unique textural identity.

Cultural Significance

Role in Traditional Cuisine

Empanadas have functioned as portable meals for laborers and travelers in Latin America since the colonial period, when Spanish colonizers introduced the dish in the 16th century, adapting it with local ingredients for convenience during work and travel. Originating in medieval Spain as enclosed dough packets to contain stews, they provided a practical, hand-held option that preserved fillings and sustained workers in fields or on journeys across the colonies. In traditional settings, the preparation of empanadas often involves family rituals, particularly in Argentina and Spain, where extended family members gather for extended sessions of dough-making and filling to prepare batches for communal meals or gatherings. Home cooks in Argentina pass down specialized family recipes to children, turning the process into a multigenerational activity that fosters cultural continuity and shared labor. Similarly, in Galicia, Spain, the empanada gallega is a centerpiece of family and communal baking traditions, often requiring all-day effort to layer dough and fillings for holidays or social events. As protein-rich snacks, empanadas play a key nutritional role in rural Latin American diets, incorporating meats like , game such as vizcacha or , or cheese to deliver essential proteins alongside carbohydrates from the . In rural , for instance, these fillings adapt to local availability, making empanadas a sustaining, balanced option for daily consumption in agrarian communities. Regional variations in fillings, such as or , further enhance their versatility as nutrient-dense handheld foods.

Festivals and Social Customs

In , empanadas de pino play a central role in the Fiestas Patrias celebrations on , marking the country's independence from . These savory pastries, filled with , onions, hard-boiled eggs, olives, and raisins, are prepared in large quantities by families and served at fondas—traditional outdoor fairs featuring live music, dancing, and communal feasting—to symbolize national pride and unity. In the , Ilocano empanadas are a cherished component of feasts known as Noche Buena, where families gather after for a lavish spread of dishes. Originating from the , these deep-fried turnovers feature a bright orange rice-flour wrapper enclosing a filling of grated green , mung beans, longganisa , and egg, offering a crispy contrast to sweeter holiday treats like . Their inclusion in these gatherings underscores the fusion of Spanish colonial influences with local flavors, fostering intergenerational sharing during the extended holiday season. Empanadas also facilitate social bonding in various cultural contexts, such as the shared baking traditions in Galician villages in , where communities prepare large, communal empanadas for patron saint festivals, weddings, and pilgrimages. This collective effort, often involving neighbors gathering to chop fillings like , onions, and peppers before baking in wood-fired ovens, strengthens ties and preserves regional heritage. Similarly, in , street sales of freshly fried empanadas—stuffed with cheese, beef, or chicken—serve as informal hubs for social interaction, particularly among migrant communities, where vendors and customers exchange stories and build networks amid daily life.

Modern Adaptations and Fusion

In recent years, empanadas have undergone significant evolution to cater to diverse dietary preferences and global tastes, particularly through the development of vegan variants . Since the , the rise of plant-based diets has driven innovation in fillings, with mushrooms and emerging as popular meat substitutes that mimic the savory texture of traditional beef or options; these adaptations have gained traction in urban markets and restaurants, reflecting broader consumer shifts toward and . The empanada market's expansion of vegan offerings has contributed to overall segment growth, with North America's empanada market projected at a (CAGR) of 7.2% from 2024 to 2033, fueled by multicultural influences and increased availability in stores. Fusion creations have further modernized empanadas by blending Latin American roots with international flavors, notably in where Korean-Colombian hybrids have proliferated. These adaptations combine elements like gochujang-spiced meats with traditional dough to appeal to diverse palates in multicultural neighborhoods. Similarly, gluten-free versions have surged in , adapting wheat-based doughs to alternative flours like or to accommodate rising celiac disease awareness and health trends; this shift has been prominent since the mid-2010s, with the European gluten-free products market, including baked goods like empanadas, expected to grow at a CAGR of approximately 9% through 2030. Commercial trends underscore these adaptations, with frozen empanada products leading accessibility and sales expansion. Brands such as Goya have relaunched ready-to-eat frozen lines in 2025, featuring updated recipes for convenience while maintaining authentic flavors. The global empanada market, bolstered by these frozen innovations, is forecasted to achieve a 6.1% CAGR from 2025 to 2033, reaching USD 5.49 billion, as producers respond to demand for quick, inclusive options in supermarkets and online retail.

Similar Dishes

European and Iberian Analogues

In , particularly in the , empanadas trace their roots to medieval times, evolving from Arab-influenced stuffed breads and pies introduced during the Moorish occupation of and , where they were initially large, flat filled with meats, fish, or vegetables and baked or fried. The from the shares notable parallels with the empanada as a portable, savory handheld designed for laborers. Originating in during the 17th and 18th centuries, it consists of a stiff folded into a semicircular shape around a filling of beef skirt, , swede (), and , which is uncooked at assembly to allow it to steam inside during baking. This format made it ideal for tin miners, who carried the pasty underground as a complete meal, holding it by the thick crimped edge—a "handle"—to avoid contamination from dirty hands or arsenic-tainted tools, before discarding the crust. Like early empanadas, which served as convenient provisions for workers and travelers in medieval Iberia, the pasty's rugged, self-contained design emphasized practicality and nutrition in harsh working conditions, though its fillings remain strictly regulated today to preserve traditional composition. In , represents another folded pastry analogue, akin to smaller, individual empanadas or empanadillas. Emerging in the 18th century in as a street-food evolution of , it features yeast-leavened dough folded over fillings such as , , , and meats like or , then baked until golden and crisp. The name "," meaning "stocking" or "trouser leg" in Italian, reflects its portable, pocket-like form, allowing it to be eaten on the go without utensils, much like the empanada's role in Iberian and later Latin American cuisines. While are typically larger and pizza-inspired, their crimped, sealed edges and baked preparation mirror the structure of Galician empanadas, which are also yeast-dough based and often savory. France offers analogues in the form of tourtes and their handheld derivatives, echoing the empanada's stuffed pastry concept but often in larger pie formats adapted for portability. A tourte is a classic French meat or vegetable encased in shortcrust or , with historical roots in medieval recipes for layered, filled tarts that could include , onions, and herbs, baked in a deep dish. Handheld versions, such as chaussons, transform this into compact turnovers; these are typically filled with fruit but savory varieties feature ingredients like , mushrooms, or vegetables, providing a convenient, self-contained similar to the empanadilla. These align with empanadas in their emphasis on sealed, portable fillings, though French iterations frequently incorporate regional herbs like or for a subtler flavor profile.

Asian and Other Global Variants

In Asia, the samosa represents a prominent example of a fried, stuffed pastry akin to empanadas, consisting of a triangular wheat-flour dough envelope filled with spiced potatoes, onions, peas, or minced meat such as lamb or beef, then deep-fried until golden and crisp. Originating in the Middle East and Persia around the 10th century as sanbosag, a filled meat pastry documented in medieval texts, the samosa spread to India via Central Asian trade routes and Mughal influences by the 16th century, where it evolved into a street food staple emphasizing bold spices like cumin, coriander, and chili. This dish's portable, savory profile mirrors the empanada's functionality, and historical culinary exchanges suggest that early Arab sfeehas—open-faced meat pies—may have indirectly influenced Iberian empanadas through Moorish Spain, though the samosa's distinct triangular shape and spice profile set it apart. In , and embody colonial legacies of stuffed pastries, directly descended from empadas introduced by 16th-century spice traders navigating Southeast Asian routes. features a thin, flaky fried or baked around fillings like shredded , potatoes, carrots, and sometimes hard-boiled eggs, often seasoned with local flavors such as or . , particularly from in , uses a thicker, yeasted stuffed with , onions, chilies, and spices, then deep-fried for a chewy yet crisp texture, reflecting adaptations to regional availability while retaining the empanada's enclosed, portable form. These variants highlight how European colonial fused with indigenous ingredients, creating enduring street snacks sold at markets and festivals. Chinese spring rolls and Japanese gyoza offer further parallels as fried, filled dough parcels, emphasizing portability and savory contrasts similar to Latin American fried empanadas. Spring rolls consist of thin rice- or wheat-based wrappers rolled around fillings like , , mushrooms, and , then deep-fried to achieve a shatteringly crisp exterior, with origins tracing to imperial as a Lunar New Year delicacy. Gyoza, adapted from Chinese during post-World War II migrations, use wheat dough wrappers pleated around ground , , , and ginger, pan-fried for a browned bottom and steamed top, resulting in a juicy, textured bite that echoes the empanada's balance of crust and filling. While spring rolls are elongated and gyoza semi-circular, their fried preparation and emphasis on spiced, enclosed fillings underscore a shared global of handheld .

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