The Spanish pastry called the empanada has a name that literally means in bread: it is essentially a pastry-shell filled with meat. Although empanada did not appear in English until the 1930s, a closely related Spanish word, panada, was adopted in the late sixteenth century as the name of a dish made by boiling bread to a pulp and then flavouring it with sugar, spices, and currants. The ultimate source of the Spanish panada is the Latin panis, meaning bread, which is also the source of pantry, a place where bread is kept.
An intricately crafted pastry with a zesty crust enfolds a filling composed of diced fruit, peas, peaches, chives, tomatoes, and minced meat, all baked to perfection in a scorching oven.
Empanadas are a type of turnover that originated in Spain and are now popular throughout Latin America. They are typically filled with meat, poultry, or seafood and fried. Larger empanadas make a great lunch option, while smaller ones, known as empanaditas, are perfect for serving as hot appetizers with drinks. Empanadas can also have sweet fillings, such as jam.