Empanada

The origin of empanadas is unknown, but they are thought to have originated in 7th century Galicia, a region in northwest Spain.{{cite web |title=Historia de la empanada criolla |url=http://www.produccion-animal.com.ar/temas_historia/76-empanadas.pdf |work=Dra. Susana Barberis |access-date=July 8, 2010 |archive-date=September 22, 2020 |archive-url=https://web.archive.org/web/20200922131612/http://www.produccion-animal.com.ar/temas_historia/76-empanadas.pdf |url-status=live}}Penelope Casas (1982), The Food, Wines, and Cheeses of Spain, Alfred A. Knopf, New York 1982 (p. 52){{cite web |title=Breve historia de la alimentación en Argentina |url=http://www.fac.org.ar/fec/foros/cardtran/gral/Historia.htm |work=Liliana Agrasar |access-date=July 8, 2010 |archive-date=September 17, 2019 |archive-url=https://web.archive.org/web/20190917211804/http://www.fac.org.ar/fec/foros/cardtran/gral/Historia.htm |url-status=live}} They first appeared in medieval Iberia during the time of the Moorish invasions.

An empanada (empãada) is mentioned in the Cantigas de Santa Maria 57:VI (c. 1282):

Entr' esses roubadores / viu jazer um vilão / desses mais malfeitores, / ũa perna na mão / de galinha, freame / que sacara com fame / entom dũ' empãada | que so um seu çurame/ comer quisera, / mais nom podera, / ca Deus nom queria.Santalha, José-Martinho Montero. [https://www.academia.edu/50870774/Cantigas_de_Santa_Maria_Texto_cr%C3%ADtico_completo_2021_ "Cantigas de Santa Maria (Texto crítico completo) (2021)"].

In the midst of these robbers he saw lying there one of the most vicious of the rascals with a chicken leg in his hand. He had taken the cold morsel out of a pasty and was about to eat it under the cover of his cape. However, he could not, for God prevented it.{{Cite book |last=Alfonso X |first=King of Castile and Leon |url=http://archive.org/details/songsofholymaryo0000alfo |title=Songs of Holy Mary of Alfonso X, the Wise: A Translation of the Cantigas de Santa María |date=2000 |publisher=Tempe, AZ: Arizona Center for Medieval and Renaissance Studies |others=Internet Archive |isbn=978-0-86698-213-9}}

A cookbook published in Catalan in 1520, Llibre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food.{{cite book |last=Adamson |first=Melitta Weiss |url=https://books.google.com/books?id=jtgud2P-EGwC&q=empanadas&pg=PA125 |title=Food in Medieval Times |publisher=Greenwood Publishing Group |year=2004 |isbn=0-313-32147-7 |access-date=November 10, 2020 |archive-url=https://web.archive.org/web/20230406044941/https://books.google.com/books?id=jtgud2P-EGwC&q=empanadas&pg=PA125 |archive-date=April 6, 2023 |url-status=live}}{{cite web |author=Lady Brighid ni Chiarain |title=An English translation of Ruperto de Nola's Libre del Coch |url=http://www.florilegium.org/?http%3A%2F%2Fwww.florilegium.org%2Ffiles%2FFOOD-MANUSCRIPTS%2FGuisados1-art.html |url-status=live |archive-url=https://web.archive.org/web/20190407100356/http://www.florilegium.org/?http%3A%2F%2Fwww.florilegium.org%2Ffiles%2FFOOD-MANUSCRIPTS%2FGuisados1-art.html |archive-date=April 7, 2019 |access-date=January 31, 2011 |publisher=Stefan's Florilegium}}

File:Empanadas cordobesas (Argentina) caseras.JPG|left]]

Argentine empanadas are often served during parties and festivals as a starter or main course. Shops specialize in freshly made empanadas, with many flavors and fillings.

Every region of Argentina has its own characteristic variant. Those of Salta (salteñas) are small, juicy and spicy, and contain potatoes, peppers and ground chili. These are also popular in neighbouring Bolivia.

The Jujuy variant adds peas and garlic. Its filling is called {{Lang|es|recado}} and the {{Lang|es|repulgue}} (method of closing the empanada) {{Lang|es|simbado}}. The La Rioja variant includes hard-boiled egg, red bell pepper, olives, and raisins. In Jujuy, there are two variants: criollas and arabes. Those of Santiago are considered especially juicy. Those of Catamarca are similar but smaller. Tucumán is known for the empanada creole; an annual National Empanada festival is held in Famaillá. Those of Famaillá are made with matambre and fried in good fat, competing with the {{Lang|es|entreveradas}} (mixed-grated), in which the {{Lang|es|matambre}} is mixed with chicken breast, garlic, ground chili, hard-boiled egg and cumin. Those of Mendoza are large and include olives and garlic. Those of San Juan have a higher proportion of onion, making them juicier and slightly sweet. Olives are also common and sometimes fat is also added to the {{Lang|es|recado}} or the dough. In San Luis they are big, seasoned with oregano and hot pepper, and kneaded with pork fat. In Córdoba, there is a version "Pastel Federal" "federal cake" or {{Lang|es|empanadas de Misia Manuelita}}. These are famous because pears boiled in wine with cloves were added to their filling. Today they are not so sweet but it is tradition to sprinkle them with sugar. In Traslasierra they add carrots and potatoes. In the Litoral, where immigrants from various parts of the world predominated, Santa Fe, Entre Ríos and Corrientes fill them with river fish, such as surubí (catfish) or dorado, or with white sauce and Goya cheese. In the Cordillera of Patagonia, they are made with lamb and on the coast with seafood. In Buenos Aires, the Creole empanada is so important that it has been declared a Cultural Heritage of Food and Gastronomy by the Argentine Ministry of Culture.{{Cite web|title=Empanadas: su origen y una historia extensa|url=http://misionesalinstante.com/?a=26265|access-date=August 3, 2020|website=misionesalinstante.com|language=en|archive-date=January 9, 2021|archive-url=https://web.archive.org/web/20210109235224/http://misionesalinstante.com/?a=26265|url-status=live}}{{Cite news|date=October 5, 2018|title=El mapa definitivo de las empanadas argentinas con sus 14 versiones|url=https://www.lanacion.com.ar/lifestyle/el-mapa-definitivo-empanadas-argentinas-sus-14-nid2175466|access-date=August 3, 2020|newspaper=La Nación|language=es|archive-date=March 30, 2020|archive-url=https://web.archive.org/web/20200330152436/https://www.lanacion.com.ar/lifestyle/el-mapa-definitivo-empanadas-argentinas-sus-14-nid2175466|url-status=live}}

File:Belize panades.jpg, Belize|left]]

In Belize, empanadas are known as {{Lang|es|panades}}. They are made with masa (corn dough) and typically stuffed with fish, chicken, or beans.{{cite web |title=Belizean Food |url=http://www.belize.com/belize-fast-food |website=Belize.com |publisher=ITM Ltd. |access-date=December 1, 2015 |archive-url=https://archive.today/20240527151157/https://www.webcitation.org/6dSyL6UMp?url=http://www.belize.com/belize-fast-food |archive-date=May 27, 2024 |url-status=live }} They are usually deep-fried and served with a cabbage or salsa topping. {{Lang|es|Panades}} are frequently sold as street food.{{cite book|editor1-last=Kraig|editor1-first=Bruce|editor2-last=Sen|editor2-first=Colleen Taylor|title=Street Food Around the World: An Encyclopedia of Food and Culture|date=2013|publisher=ABC-CLIO|location=Santa Barbara, California|isbn=978-1-59884-954-7|page=72}}

{{Further|Pastel (Brazilian food)}}

File:Brazilian pastel.jpg

In Brazil, a {{lang|pt|pastel}} ({{plural form}}: {{lang|pt|pastéis}}) consists of half-circle or rectangle-shaped thin-crust pies with assorted fillings, fried in vegetable oil. The result is a crispy, brownish fried pie. The most common fillings are ground meat, mozzarella, Catupiry, heart of palm, codfish, cream cheese, chicken and small shrimp. Pastéis with sweet fillings such as guava paste with Minas cheese, banana and chocolate also exist.

Traditional Chilean styles include empanada de pino or de horno, filled with seasoned ground beef, onions, olives, raisins, and hard-boiled eggs and cooked in an oven, and cheese-filled empanadas with crimped edges which are deep-fried.

{{cite web |title=Chilean Empanadas – A Delicious Food Tradition |url=https://pepeschile.com/chilean-empanadas-a-delicious-food-tradition/ |website=Pepe's Chile |date=November 9, 2011 |access-date=4 May 2025}}

File:Colombian empanadas with ají.jpgIn Colombia, like in Venezuela, empanadas are made with corn and are typically filled with beef or chicken. They are sometimes served with salsa de ají, a chilli sauce.

File:Empanadas de platano.jpg

El Salvador is one of the few countries where empanadas are made with plantain rather than a flour-based dough wrapping.{{cite news |last1=Guillén |first1=Alejandro |title=Cultura y tradición: Empanadas salvadoreñas |url=https://exclusivadigital.com.sv/cultura-y-tradicion-empanadas-salvadorenas/ |access-date=October 17, 2022 |agency=Exclusiva Digital |date=March 18, 2021 |archive-date=October 17, 2022 |archive-url=https://web.archive.org/web/20221017162017/https://exclusivadigital.com.sv/cultura-y-tradicion-empanadas-salvadorenas/ |url-status=live }} A popular sweet variation, {{Lang|es|empanadas de platano}}, are torpedo-shaped dumplings of dough made from very ripe plantains, filled with vanilla custard, fried, then rolled in sugar.{{cite web |title=Salvadorean Plantain Empanadas with Milk Filling |url=https://eng.cocinamerica.com/recipes/salvadorean-empanadas/ |website=CocinAmerica |date=January 11, 2019 |access-date=November 28, 2021 |archive-date=November 28, 2021 |archive-url=https://web.archive.org/web/20211128152427/https://eng.cocinamerica.com/recipes/salvadorean-empanadas/ |url-status=live }} They may alternatively have a filling made from refried beans rather than milk-based custard, but the flavour profile remains sweet rather than savoury.{{cite web |title=Empanada de plátano con frijoles |url=https://www.recetassalvador.com/recetas/reposteria/empanada-de-platano-con-frijoles |website=Recetas de El Salvador |access-date=October 17, 2022 |archive-date=October 17, 2022 |archive-url=https://web.archive.org/web/20221017162013/https://www.recetassalvador.com/recetas/reposteria/empanada-de-platano-con-frijoles |url-status=live }}{{cite web |last1=Morataya |first1=Celina |title=Empanadas Salvadoreñas Fuente: Recetas Salvadoreñas |url=https://www.recetassalvadorenas.com/receta/empanadas-salvadorenas/ |website=Recetas Salvadoreñas |date=March 24, 2014 |access-date=October 17, 2022 |archive-date=October 17, 2022 |archive-url=https://web.archive.org/web/20221017162013/https://www.recetassalvadorenas.com/receta/empanadas-salvadorenas/ |url-status=live }}

In France, the traditional {{Lang|fr|chaussons}} are made with a puff pastry dough filled with stew such as daube or confit, or a bechamel sauce mixed with ham and/or cheese.{{Cite book |last=Larousse |first=Librairie |url=https://books.google.com/books?id=mmWBEAAAQBAJ |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2022-08-30 |publisher=Clarkson Potter/Ten Speed |isbn=978-0-593-57774-5 |language=en}} They also exist in sweet version (see {{Lang|fr|chausson aux pommes}}). They are half-moon shaped. If the shape is rectangular they receive the name of friand. One regional version is the {{Lang|fr|pâté lorrain}}, filled with pork meat cooked with wine and onions. All these versions are baked.

The fried versions can be made of puff pastry or shortcrust pastry and are called rissoles. The most famous is the {{Lang|fr|{{ill|Rissoles de Coucy|fr|Rissoles de Coucy|lt=rissole de Coucy}}}}, filled with meat or fish.

Image:Bandejas de empanadas gallegas.jpg

Galician empanada ({{Langx|gl|empanada galega}}) is a variety of empanada and one of the most popular dishes of Galician cuisine, commonly served in the towns of Galicia during festivals and pilgrimages. It is prepared with a variety of fillings, including local seafood, sausage, and chicken. It can be served hot or cold. The origin of this preparation is determined in the preparation of cakes in embers that were initially made directly in embers until it evolved into a preparation in clay pots that give it its current characteristic round shape. The preparation is mainly homemade and is done in ovens, but nowadays, it is common to find it for sale in bakeries or street stalls.

The history of this dish in the region dates back to the Visigothic era in the 7th century, when rules for their preparation were decreed.{{cite book |last=Tejeiro |title=De la comida y otras sensualidades |publisher= |location= |year= |isbn=|language=es}} The first referenced empanada used mushroom or chicken fillings.{{cite book|last=Cunqueiro |title=Cocina Gallega |language=es|publisher=|location=|year=|isbn=}} The empanada was an ideal food for travelers because it is a covered preparation that prevented contact of the interior with the dust of the roads. Galician empanadas appear sculpted as early as the 12th century on the Portico of Glory in Santiago de Compostela.{{cite book|last=López Ferreiro |title=El Pórtico de la Gloria, Platerías y el Primitivo Altar Mayor de la catedral de Santiago|location=Santiago de Compostela|publisher=Pico Sacro|edition=1st|year=|isbn=|language=es}}

File:Panada.JPG

In Indonesia, empanadas are known as {{Lang|id|panada}}. They are especially popular in Manado cuisine of North Sulawesi where their {{Lang|id|panada}} has a thick crust made from fried bread, filled with spicy {{Lang|id|cakalang}} fish (skipjack tuna) and chili, curry, potatoes or quail eggs. The {{Lang|id|panada}} in North Sulawesi was derived from Portuguese influence in the region.{{Cite web|url=https://indonesiakaya.com/pustaka-indonesia/panada-kue-lezat-peninggalan-bangsa-portugis-di-manado/|title=Panada, Kue Lezat Peninggalan Bangsa Portugis di Manado|access-date=February 28, 2021|archive-date=March 8, 2021|archive-url=https://web.archive.org/web/20210308105922/https://indonesiakaya.com/pustaka-indonesia/panada-kue-lezat-peninggalan-bangsa-portugis-di-manado/|url-status=live}} The dish is similar to {{Lang|id|karipap}} and pastel, although they have a thinner crust compared to panada.

File:'Mpanatigghi.JPG

The Sicilian {{lang|scn|'mpanatigghi}} are stuffed, consisting of half-moon-shaped panzerotti filled with a mixture of almonds, walnuts, chocolate, sugar, cinnamon, cloves and minced beef.{{cite news |author=Red. Spe. |title=Quanto è "dolce" Ragusa |newspaper=Corriere del Mezzogiorno |date=July 31, 2013}}{{cite book |author=Giovanni Assenza |title=Miele, garofano, cannella. I profumi dei dolci di Sicilia |publisher=Assenza |date=2014 |isbn=978-605-030-594-4}}{{cite book |author=Nicky Pellegrino |title=The Food of Love Cookery School |publisher=Hachette UK |date=2013 |isbn=978-1-4091-3381-0}} These are typical of Modica, in the province of Ragusa, Sicily. They are also known by the italianized word {{lang|it|impanatiglie}} or {{lang|it|dolce di carne}} (pasty of meat).{{cite book |author=Monica Cesari Sartoni |title=Mangia italiano. Guida alle specialità regionali italiane |publisher=Morellini Editore |date=2005 |isbn=88-89550-05-8}}

They were probably introduced by the Spaniards during their rule in Sicily which took place in the sixteenth century; this is suggested by the etymology of the name which comes from the Spanish {{lang|es|empanadas}} or {{lang|es|empanadillas}}, as well as the somewhat unusual combination of meat and chocolate, which occurs occasionally in Spanish cuisine.{{cite book |author=Touring Club of Italy |title=Authentic Sicily |publisher=Touring Editore |date=2005 |isbn=88-365-3403-1}} In previous centuries, game meat was used in {{lang|scn|'mpanatigghi}}; today beef is used.

File:Empanadas de Queso.jpg

Empanadas are common in Mexico, although the dish there is noticeably different.[https://patijinich.com/empanadas/ Picadillo Empanadas of the “Immaculate Conception”] Mexican empanadas are made of fried corn paste masa instead of flour, similar to gorditas or huaraches. They are usually filled with taco ingredients, such as refried beans, boiled chicken, boiled chopped potato with white cheese, pork belly and ground beef, and are typically garnished with pickled cabbage salad, white cheese powder, cream and spicy tomato sauce.[https://www.mexicoinmykitchen.com/fried-corn-empanadas-with-cheese/ Fried Corn Empanadas with Queso Fresco | Mexican Recipe] It is commonly served, along with flautas, as a cheap appetizer in fair stands and other outdoor events due to its quick preparation.

File:Pinoy Empanada.jpg

Filipino empanadas usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins (picadillo-style),{{cite web |last1=Merano |first1=Vanjo |title=Picadillo Recipe |url=https://panlasangpinoy.com/picadillo-recipe/ |website=Panlasang Pinoy |date=February 3, 2018 |access-date=3 January 2024}} in a somewhat sweet, wheat flour bread. There are two kinds available: the baked sort and the flaky fried type. To lower costs, potatoes are often added as an extender, while another filling is kutsay (garlic chives).

{{Multiple image

| image1 = Empanada de Vigan.jpg

| image2 = Ilocos Empanada in Batac, Ilocos Norte.jpg

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| caption1 = Vigan Empanada has a pale color with thinner dough and is typically filled with green papaya or mixed with cabbage.

| caption2 = Batac Empanada has an orange-tinged color and is typically filled with mung bean sprouts and green papaya.

}}

Empanadas in the northern part of the Philippines, particularly in Ilocos, are known as Ilocos Empanada or Empanada de Ilocos. These empanadas are characterized by savory fillings, typically including green papaya, mung beans, and sometimes chopped cabbage.{{Cite web |last=Koppe |first=Jaclyn Clemente |title=Filipino Food: What Is The Ilocos Empanada? |url=https://www.tatlerasia.com/dining/food/ph-the-ilocos-empanada-what-is-it |access-date=2025-02-09 |website=Tatler Asia |language=en}} They are also commonly filled with Ilocano sausage, or Vigan longganisa, and egg yolk. The empanada is deep-fried and made with glutinous rice paste (galapong) or rice flour combined with annatto, which gives the dough its distinct orange color and contributes to a crunchier texture.{{cite web |url=http://www.sunstar.com.ph/pampanga/vigan-empanada-and-gastronomic-treats-ilocos |title=Vigan Empanada and the gastronomic treats of Ilocos |author=Ian Ocampo Flora |date=April 23, 2010 |publisher=www.sunstar.com.ph |access-date=December 30, 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100505212143/http://www.sunstar.com.ph/pampanga/vigan-empanada-and-gastronomic-treats-ilocos |archive-date=May 5, 2010 }} Ilocos Empanadas can also be filled with mashed eggplant, scrambled eggs, and cabbage, which is called poqui poqui.{{Cite web|url=https://news.abs-cbn.com/lifestyle/06/17/16/look-restaurant-adds-twist-to-ilocos-empanada|title=Look: Restaurant adds twist to Ilocos empanada|last=Galiste|first=Ria|website=ABS-CBN News|date=June 17, 2016|access-date=May 31, 2019|archive-date=May 31, 2019|archive-url=https://web.archive.org/web/20190531024758/https://news.abs-cbn.com/lifestyle/06/17/16/look-restaurant-adds-twist-to-ilocos-empanada|url-status=live}}

File:Empanada de Kaliskis in front of Barasoain church in Bulacan.jpg empanada}}), a traditional empanada from Bulacan, Philippines, with a croissant-like flaky layered crust|left]]

In Bulacan, {{Lang|fil|empanada de kaliskis}} ({{literally|fish scale empanada}}), uniquely has a flaky multilayered crust resembling scales, hence the name. In Cebu, empanada Danao is a characteristically sweet-savory variant. It is filled with chopped chorizo and chayote, deep-fried, and dusted in white sugar before serving. In Zamboanga, empanada Zamboangueño is filled with chopped sweet potato, garbanzo beans, and served with a sweet vinegar dipping sauce.

Dessert versions of empanadas also exist, notably empanaditas, which commonly have a filling of latik (coconut caramel), honey and nuts, or peanut butter. Kapampangan versions of empanaditas have a yema (custard) and cashew nut filling. In Cebu, {{Lang|fil|sinudlan empanada}} is a small deep-fried empanada with bukayo (sweetened coconut meat) filling.{{cite book |last1=Polistico |first1=Edgie |title=Philippine Food, Cooking, & Dining Dictionary |date=2017 |publisher=Anvil Publishing, Inc. |isbn=9786214200870 |url=https://books.google.com/books?id=STSWDwAAQBAJ |access-date=September 14, 2020 |archive-date=April 6, 2023 |archive-url=https://web.archive.org/web/20230406044941/https://books.google.com/books?id=STSWDwAAQBAJ |url-status=live }}

In Portugal, there are foods called "Pasteis de Bacalhau" and "Rissols." These fried treats are both made with fish, the pasteis being made with codfish and the rissoles being made with shrimp. These are delicacies known far and wide throughout the country.

In Puerto Rico, empanadas are made of a flour base and fried, and are known as empanadillas. Common fillings include meat such as ground beef picadillo, pork, chicken, pizza{{Cite web |title=Empanadillas de Pizza – Kikuet |url=https://kikuet.com/producto/empanadillasdepizza/ |access-date=2024-01-04 |language=en-US}} (marinara sauce and cheese), guava and cheese, jueyes (crab), chapín (Spotted trunkfish), rabbit, octopus, and much more depending on local cuisine.

Empanadas, mainly based on South American recipes, are widely available in New York City, New Jersey, Baltimore, Philadelphia, Washington, D.C., and Miami from food carts, food trucks, and restaurants.[http://gothamist.com/2014/10/13/nyc_empanada_guide.php "10 Spots To Score Excellent Empanadas In NYC"] {{webarchive|url=https://web.archive.org/web/20160708091422/http://gothamist.com/2014/10/13/nyc_empanada_guide.php |date=July 8, 2016 }} by Angely Mercado, Gothamist, October 13, 2014;
[http://newyork.cbslocal.com/2015/10/09/nyc-food-truck-lunch-empanadas-from-la-sonrisa-empanadas/ "NYC Food Truck Lunch: Empanadas From La Sonrisa Empanadas"] {{Webarchive|url=https://web.archive.org/web/20210224031735/http://newyork.cbslocal.com/2015/10/09/nyc-food-truck-lunch-empanadas-from-la-sonrisa-empanadas/ |date=February 24, 2021 }} by Perry R., CBS New York, October 9, 2015 Empanadas are usually found in U.S. areas with a large Hispanic population, such as San Antonio,{{cite web|title=The 15 Best Places for Empanadas in San Antonio|url=https://foursquare.com/top-places/san-antonio/best-places-empanadas|website=FourSquare|access-date=January 4, 2017|archive-date=March 8, 2021|archive-url=https://web.archive.org/web/20210308171448/https://foursquare.com/top-places/san-antonio/best-places-empanadas|url-status=live}}{{cite web|last1=Rice|first1=Janae|title=Finding Empanadas in SA|url=http://www.sacurrent.com/Flavor/archives/2014/04/08/finding-empanadas-in-sa|work=San Antonio Current|access-date=January 4, 2017|archive-date=February 25, 2021|archive-url=https://web.archive.org/web/20210225084414/https://www.sacurrent.com/Flavor/archives/2014/04/08/finding-empanadas-in-sa|url-status=dead}} Los Angeles,{{cite web|last1=Chabala|first1=Tracy|title=5 Great Baked Empanadas in Los Angeles|url=http://www.laweekly.com/restaurants/5-great-baked-empanadas-in-los-angeles-2895481|work=LA Weekly|date=July 18, 2013|access-date=January 4, 2017|archive-date=March 30, 2019|archive-url=https://web.archive.org/web/20190330111825/https://www.laweekly.com/restaurants/5-great-baked-empanadas-in-los-angeles-2895481|url-status=live}} and San Francisco.{{Cite web |last=bayareabites |title=Bay Area Bites Guide to Empanadas in San Francisco |url=https://www.kqed.org/bayareabites/122940/bay-area-bites-guide-to-empanadas-in-san-francisco |access-date=October 31, 2022 |website=KQED |date=November 30, 2017 |language=en-us |archive-date=October 31, 2022 |archive-url=https://web.archive.org/web/20221031033829/https://www.kqed.org/bayareabites/122940/bay-area-bites-guide-to-empanadas-in-san-francisco |url-status=live }}

File:Empanadas Venezolanas.jpg

Traditional Venezuelan empanadas are made with ground corn dough, though modern versions are made with precooked corn. The dough may have a yellow color when toasted due to the addition of annatto. The fillings are very diverse, with the most conventional being cheese, shredded beef, chicken, {{Lang|es|cazón}} (school shark) in the Margaritan Island region especially,{{Cite journal|last1=Suárez Rodríguez|first1=Jesús M.|last2=Almerich|first2=Gonzalo|last3=Gargallo López|first3=Bernardo|last4=Aliaga|first4=Francisco M.|date=May 10, 2010|title=Competencies in ICT of teachers and their relation to the use of the technological resources|journal=Education Policy Analysis Archives|volume=18|pages=10|doi=10.14507/epaa.v18n10.2010|issn=1068-2341|doi-access=free}}{{Cite journal|last=Parra|first=William|date=November 15, 2009|title=El sistema penal acusatorio como comunicación universal y como parte del proceso de construcción de una cultura jurídica en Colombia, basada en el respeto de los derechos humanos|journal=Criterios|volume=2|issue=2|pages=105–142|doi=10.21500/20115733.1907|issn=2011-5733|doi-access=free}} ham, black beans and cheese (commonly called {{Lang|es|dominó}}) and even combinations of mollusks. The empanadas have a half-moon shape and are fried in oil. Sometimes, they may have more than one filling, such as in {{Lang|es|empanadas de pabellón}},{{Cite web|title=Hay masas de repostería que son húmedas o grasas y al estirarlas se quedan pegadas, aprende cómo evitarlo|url=https://cocinayvino.net/hay-masas-de-reposteria-que-son-humedas-o-grasas-y-al-estirarlas-se-quedan-pegadas-aprende-como-evitarlo/|access-date=April 15, 2021|website=CocinayVino.Net|language=en-US|archive-date=April 14, 2021|archive-url=https://web.archive.org/web/20210414170002/https://cocinayvino.net/hay-masas-de-reposteria-que-son-humedas-o-grasas-y-al-estirarlas-se-quedan-pegadas-aprende-como-evitarlo/|url-status=live}} which are made with a shredded beef filling (or {{Lang|es|cazón}} in the Margarita Island region), black beans, slices of fried plantain, and shredded white cheese.

The empanada resembles savory pastries found in many other cultures, such as the molote, pirozhki, Glenn Randall Mack & Asele Surina, Food Culture in Russia and Central Asia (Greenwood, 2005), p. 138. calzone, samosa, Patricia Yeo & Julia Moskin, Cooking from A to Z (St. Martin's Press, 2002), p. 53. Gujhia, knish, kreatopitakia, khuushuur, Jamaican patty and pasty.

In most Malay-speaking countries in Southeast Asia, the pastry is commonly called epok-epok or karipap (English: curry puff). Fried dumplings are found in Chinese cuisine (jiucai hezi and jiaozi) and in Vietnamese cuisine (bánh gối).

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