Types of Empanadas
Empanada↕ | Country↕ | Dough↕ | Typical Filling↕ | Cooking Method↕ | Known For↕ |
|---|---|---|---|---|---|
| Empanada Salteña | Argentina (Salta) | Wheat flour with beef fat | Beef, potato, green onion, cumin | Baked (sometimes fried) | Hand-cut beef, juicy filling, repulgue hand-crimped border |
| Empanada Tucumana | Argentina (Tucuman) | Thin wheat dough | Hand-cut beef (matambre), egg, olive | Fried in beef fat | Tucuman province pride, juicier and more rustic than Salteña |
| Empanada Mendocina | Argentina (Mendoza) | Wheat dough | Ground beef, olives, raisins, egg | Wood-oven baked | Sweet-savory balance, paired with Malbec wine country |
| Empanada de Pino | Chile | Wheat with butter/lard | Beef, onion, raisin, egg, black olive | Baked | Chile's national dish on Independence Day, large oven-baked turnover |
| Empanada Chilena Frita | Chile (coast) | Wheat dough | Cheese, seafood (machas, shrimp) | Deep-fried | Smaller coastal version, cheese and shellfish fillings |
| Empanada Colombiana | Colombia | Yellow corn masa | Beef, potato, sofrito | Deep-fried | Crispy yellow corn shell, served with aji picante green sauce |
| Empanada Venezolana | Venezuela | Pre-cooked white corn flour | Shredded beef, cheese, black beans, or fish | Deep-fried | Beach breakfast staple, same masa as arepas, often filled with cazon |
| Empanada Gallega | Spain (Galicia) | Bread-like yeasted dough | Tuna, cod, or pork with pepper-onion sofrito | Baked as large pie | Sliced like a pizza, medieval Camino pilgrim food, thick bread crust |
| Empanadilla | Spain | Olive oil wheat dough | Tuna with tomato, ham and cheese | Fried or baked | Tapas-size half-moon, served cold at Spanish bars |
| Empanada de Morcilla | Argentina | Wheat dough | Blood sausage, walnut, raisin | Baked | Gourmet variant, rich and earthy from morcilla |
| Pastelito (Cuban Empanada) | Cuba | Flaky puff pastry | Guava-cheese, beef picadillo | Baked | Miami-Cuban bakery case staple, sweet guava version is iconic |
| Pastel (Brazilian) | Brazil | Thin wheat with cachaça | Ground beef, cheese, hearts of palm | Deep-fried | Street market (feira) classic, puffy rectangular pocket |
| Empanada de Viento | Ecuador | Wheat dough | Cheese only | Deep-fried | Wind empanada, puffs up huge, sprinkled with sugar |
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