Empanada

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Empanada

Empanadillas from Spain
Type	Pastry
Course	Appetiser, main course
Place of origin	Spain
Region or state	Galicia
Associated cuisine	Spanish Argentinian Peruvian Chilean Colombian Ecuadorian Mexican Venezuelan Uruguayan Sardinian Filipino Sicilian
Main ingredients	Meat, cheese, corn, or other ingredients
Variations	Pastel, pasty
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, 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.