To the novice eye, the stuffed pastry known as an empanada might look the same from country to country in South America, but there are distinct differences in each region. Most countries have a basic beef version and chicken version. Ham and cheese, potatoes, chile peppers, vegetables, seafood, hearts of palm, tropical fruits...whatever is available and popular in a particular region is usually featured in the local empanadas.
Empanadas are stuffed pastries that are very popular in South America. Empanadas probably came to South America with the Spaniards, but they quickly took on their own distinctive style and flavor in the New World. South American empanadas often have a sweet dough (sometimes they are even sprinkled with powdered sugar) that is a perfect contrast to the savory filling. Read more...
A basic empanada dough recipe that will work with any filling. You can use this dough to make baked or fried empanadas.
Learn how to make attractive empanadas with pretty decorative edges that don't leak, break, or collapse in the oven.
This is a typical chicken empanada recipe, filled with a mixture of poached chicken, sautéed onions, green olives and hard boiled eggs.
These empanadas have a filling made from ground beef, onions, black olives, raisins, and hard boiled eggs. This particular concoction is known as "pino" in Chile, and it is found in other recipes as well, such as the Chilean corn casserole called pastel de choclo.
The Tucumán region of Argentina is well known for these empanadas, which are made with finely chopped, seasoned beef that tastes a little like pot roast.
These empanadas, made with puff pastry dough instead of the traditional empanada dough, are popular in Peru. The creamy cheese filling is delicious, and using frozen puff pastry dough saves time.
These delicious empanadas are filled with sautéed garlic spinach and a creamy cheese sauce.