Back إمبنادة Arabic Empanada BCL Эмпанада Byelorussian Empanada Breton Panada Catalan Empanada Czech Empanada German Empanada Spanish Enpanada Basque امپانادا Persian
 | This article possibly contains original research. (April 2016) |
 Empanadillas from Spain | |
| Type | Pastry |
|---|---|
| Course | Appetiser, main course |
| Place of origin | Spain |
| Region or state | Galicia |
| Associated cuisine | |
| Main ingredients | Meat, cheese, corn, or other ingredients |
| Variations | Pastel, pasty |
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, North African 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.
- ^ "empanar". SpanishDict. Archived from the original on September 29, 2022. Retrieved September 28, 2022.
- ^ ASALE, RAE-; RAE. "empanar | Diccionario de la lengua española". «Diccionario de la lengua española» - Edición del Tricentenario (in Spanish). Archived from the original on October 25, 2021. Retrieved January 20, 2022.