An empanada is a type of baked or fried turnover made of pastry dough filled with various ingredients. The name "empanada" comes from the Spanish verb empanar , meaning "to bread" or "to coat with bread," referring to the dough wrapped around the filling

Key Characteristics of Empanadas:

• Shape: Typically crescent or half-moon shaped.
• Cooking Method: Can be baked or fried.
• Dough: Made from wheat flour or corn flour, depending on the region.
• Fillings: Vary widely and can be savory or sweet. Common savory fillings include meats (beef, chicken, pork), cheese, vegetables, potatoes, and sometimes seafood. Sweet versions may contain fruit, coconut caramel, or custard-like fillings

Regional Variations:

• Spain: Originated in Galicia, Spain, where empanadas were originally larger pies sliced into portions.
• Latin America: Each country has its own style and typical fillings. For example, Mexican empanadas often use fried corn masa and are filled with ingredients like refried beans, chicken, or pork, garnished with pickled cabbage and sauces

• Philippines: Filipino empanadas can be baked or fried, often filled with ground meat, potatoes, onions, raisins, or local ingredients like garlic chives. The Ilocos region has a distinctive orange-colored, crunchy empanada made with rice flour and annatto, filled with green papaya, mung beans, sausage, and egg

• Other Names: Similar pastries exist worldwide under different names, such as pasties in the UK, samosas in India, and beef patties in Jamaica

Empanadas are enjoyed as appetizers or main courses and are popular street foods and homemade snacks across many cultures. They are prized for their portability, variety of fillings, and the combination of flaky or crispy pastry with flavorful stuffing