Knowra Empanada Empanada An empanada is a pastry made by folding dough around a savory or sweet filling and baking or frying it. Its forms and fillings vary widely across regions.
Pastry : A baked food made from dough, often enriched with fat and shaped into crusts or individual portions. Empanadas belong to the broader family of foods built from dough.
Argentine cuisine : The food traditions of Argentina, shaped by Indigenous, Spanish, Italian, and other influences. Empanadas are a prominent food with distinct regional varieties across Argentina.
Empanada gallega : A Galician savory pie made with a pastry crust and fillings such as tuna, meat, or seafood. This regional form illustrates the pastry tradition associated with Galicia.
Empanada de pino : A Chilean baked empanada filled with pino, a mixture commonly including beef, onion, egg, olive, and raisins. It is a widely recognized Chilean version with a distinctive savory-sweet filling.
Turnover : A pastry made by folding dough over a filling and sealing the edges. Turnover is a broad name for a shape that empanadas share, though recipes and traditions differ.
Shortcrust pastry : A crumbly pastry dough made by combining flour with fat and a small amount of liquid. It provides a tender, relatively sturdy shell for many empanadas.
Chilean cuisine : The food traditions of Chile, drawing on Indigenous ingredients and European influences. Chile’s baked empanada de pino combines beef, onion, egg, olives, and raisins.
Spanish colonization of the Americas : The conquest and settlement of large parts of the Americas by Spain beginning in the late fifteenth century. Spanish migration carried empanada traditions into the Americas, where they diversified.
Salteña : A Bolivian baked pastry filled with a juicy mixture of meat or chicken, vegetables, and seasonings. Its sealed, often slightly sweet dough contains a broth-rich filling.
Samosa : A savory South Asian pastry, commonly triangular, filled with spiced ingredients and usually fried. It shares the filled-pastry idea but differs in characteristic shape, seasoning, and culinary history.
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