Empanadas

Empanadas, which are crescent-shaped, flaky pastry dough pies prevalent across Latin America that are easy to prepare, economical, and convenient, are best described as small pockets with heated fillings. The dish's name comes from the Spanish word empanar, which means "breaded" or "covered with bread."

Empanadas are thought to have originated in Galicia, Spain, as a portable and satisfying supper for working people, providing energy and nutrients for a day of hard labor. They are frequently stuffed with a variety of spiced meats and veggies and baked and fried till golden, depending on regional preferences.

Empanadas, another gift from the Moors to the Spaniards and, eventually, to the Argentines, where this hot, inexpensive, and portable lunch became popular among the working classes. Empanadas are a type of South American pasty that are deep-fried or baked before being filled with a sweet or savory filling that varies by province.

As is customary in Córdoba, dessert empanadas are typically filled with quince jam, sweet potato paste, or dulce de leche and topped with cinnamon, sugar, or sweet raisins. Empanadas are savory empanadas filled with stewed and spiced ground beef, chicken, goat, cheese, and/or vegetables, with markings on the dough fold indicating the contents.