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.
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.
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.