Empanadas

Empanadas are a baked or fried pastry filled with savory ingredients, originating from the Galicia and León regions of Spain, though their roots trace back to the empanada gallega, a large pie designed to be a portable meal for laborers. The dish spread throughout Latin America during the colonial era, evolving into countless regional variations. Key ingredients universally include a wheat-flour or corn-based dough (masa) and a filling, often featuring ground or shredded beef, chicken, pork, cheese, or vegetables, seasoned with cumin, paprika, and onions. Hard-boiled eggs, olives, and raisins are common additions in many versions.

A great empanada is distinguished by its perfectly balanced, flaky or crispy crust that is neither too thick nor greasy, and a moist, well-seasoned filling that holds together without being dry. The repulgue, or decorative crimped edge, is both a seal and a mark of craftsmanship. Regional variations are vast: Argentine empanadas often include beef, onion, and hard-boiled egg, with sweet or savory versions; Chilean empanadas de pino feature ground beef, onion, and raisins; Colombian empanadas are typically made with corn dough and filled with meat and potatoes; and Venezuelan empanadas are fried and often stuffed with cheese or shredded beef. In Valencia, Spain, the Central Market offers a classic version, as noted by creator *Pratt*, highlighting the dish’s enduring connection to its Spanish origins.