Empanada

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | South American cuisines | Tex-Mex cuisine In Spain, Latin America, and the Philippines, an empanada is essentially a stuffed pastry. They are likely originally from Galicia, Spain, where they were prepared rather like Cornish pasties as a portable and hearty meal for working people and often filled with leftovers or staple ingredients. Tuna and chicken are varieties still seen in Galicia. The filling usually consists primarily of beef. It may also contain ham and cheese, humita corn with Béchamel sauce, or spinach. Fruit is used to create dessert empanadas, which are usually baked, but may be fried. In some Argentinean provinces, empanadas can be spiced with peppers, more akin to those of the rest of South America. Every household in Argentina has its own special recipe for empanada filling. The fillings vary from region to region, with some being sweet and others spicy. The below is a recipe for a sweet empanada filling typical of those found in the province of Santa Fe. Chilean empanadas also use a wheat flour-based dough, but the meat filling is slightly different and often c

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