Empanadas are similar to cut-up pies and they’re typically filled with cod fish or chicken. An empanada is made by folding a disc of thinly rolled dough over the filling into a semicircle, then crimping the edges to seal it. The dough is often made with wheat flour, but this isn’t universal. Corn flour or cornmeal can be used as well, and some countries’ traditions call for a plantain or potato base. The exact content of the dough can depend on whether the empanadas will be baked or fried.
It’s said that the art of making a perfect empanada is to hold the dough, spread open, in one hand, while using the other hand to fill it and to crimp the edges. Tradition aside, you can now purchase empanada machines at many appliance stores to make the process much easier.
It’s considered acceptable to eat empanadas at any meal, including breakfast, but they’re usually enjoyed at lunch or as a snack. They can make a full meal on their own and no one will leave the table hungry.
Spanish food 