Fried or baked flour dough pastries with either dried fruit or meat filling.
A Mexican pie made by baking meat or fruit that has been wrapped in dough.
A small savory pie from Spain and South America stuffed with meat, seafood, or vegetables that can be seasoned in many ways. The fillings can be wrapped in masa dough or puff pastry and either baked or fried.
Large rectangular pies of olive-oil pastry with meat or fish filling, served as tapas in Spain. The classic empanada comes from Galicia in northwest Spain it made with chicken, onions and peppers.
A Mexican or Spanish pastry, generally filled with meat and vegetables, though dessert empanadas can be filled with fruit.
Fried or baked turnovers with either dried fruit or sweet meat filling.
a turnover, filled usually with a sweetened meat mixture or fruit.
A small savory Pie from Spain and South America. Fillings may be made of meat, seafood, or vegetables. The fillings can be seasoned in many ways. Those from around Spain are flavored with peppers, onions, and tomatoes. Those from South America have a sweet/sour undertone from the addition of raisins and green olives. Crusts may be made from bread dough or flaky dough like pate brisee and puff pastry.
(em-pah-NAH-da) : A pastry, usually shaped like a turnover and filled with sweet and savory fillings, including beef, pork, seafood and rice pudding.
Savory or sweet turnover.
turnover—Dough stuffed with meat, potatoes, cheese, and/or beans.
Flaky meat pies made from olive-oil pastry and served...
In Spain, Portugal, the Caribbean, Latin America, and the Philippines, an empanada (Portuguese empada) is essentially a stuffed pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Usually the empanada is made by folding a thin circular-shaped dough patty over the stuffing, creating its typical semicircular shape.