What Are Empanadas in English?

An empanada is a baked or fried pastry turnover, typically shaped like a half-moon, made from dough and filled with a variety of savory or sweet ingredients.

You’ve probably seen them on food truck menus or at Latin bakeries—crispy half-moon pastries stuffed with everything from seasoned beef to sweet plantains. But if someone asks you what they’re called in English, the answer isn’t as straightforward as you might think.

The honest answer is that “empanada” itself is the English term—it’s a loanword from Spanish. But depending on where you live or eat, you might hear them referred to as meat pies, turnovers, pastelillos, or even salteñas. This article breaks down what empanadas are, where they come from, and why the English name can vary so much.

What Exactly Is an Empanada?

At its simplest, an empanada is a stuffed pastry turnover shaped like a half-moon. The word comes from the Spanish verb empanar, meaning “to wrap in bread,” which perfectly describes the concept—a filling wrapped in dough.

Empanadas are believed to have originated in the Galicia region of Spain, with early cookbooks from the 12th or 13th century describing meat- or seafood-filled dough pockets. They were often baked in large pie-style portions before being made as individual handheld pastries.

The dough can be made from wheat flour or corn flour (masa). Fillings range widely—beef, chicken, pork, tuna, cheese, vegetables, fruits, and even sweet options. Empanadas can range from small appetizer-size bites to large hand pies, and they are often served with dipping sauces like ají criollo or chimichurri. They can be baked or fried, and today they are a staple across Spain, Portugal, North Africa, and all of Latin America.

Why the English Name Isn’t Always Straightforward

In the United States, you’ll often hear empanadas called “meat pies,” especially in regions with strong British or Caribbean culinary influences. But in Latin American and Spanish contexts, the word empanada is used directly, which can cause confusion when translating menus or recipes. Understanding these naming differences helps you navigate menus and know what to expect.

• Meat pies (United States): A general term for any savory turnover filled with meat. While it covers empanadas, it can also refer to British-style hand pies or Australian meat pies.
• Pastelillos (Spain and parts of Latin America): Often used for smaller, fried empanadas, especially in Puerto Rico and the Caribbean.
• Empanadillas (Spain and some Latin American countries): Similar to pastelillos, this term usually refers to smaller, fried empanadas.
• Salteñas (Bolivia): A specific type of empanada with a slightly sweet yeasted dough and a juicy, almost soup-like filling.
• Turnovers (general English): While “turnover” describes the shape, it’s a broader term that includes fruit-filled pastries as well, so it’s less specific.

So while “empanada” is perfectly acceptable in English, knowing these regional terms helps when ordering or looking for authentic recipes. The name often tells you something about the dough, filling, or cooking method used. Whether you call it an empanada or a meat pie, you’re talking about the same basic concept—a delicious filling wrapped in dough.

A World of Fillings and Styles

Once you know what to call them, the real fun begins with the fillings. Every region puts its own twist on the empanada, resulting in endless variety. The Cambridge empanada definition describes them as baked or fried snacks with savory or sweet fillings, but that barely scratches the surface.

In Argentina, you’ll find empanadas stuffed with ground beef, hard-boiled eggs, olives, and raisins. Chilean versions use pino—a mixture of ground beef and onions seasoned with cumin and paprika. Colombian empanadas often feature shredded beef with potato, served with ají criollo, a cilantro-tomato salsa.

Mexico offers both savory picadillo and sweet empanadas filled with pumpkin or pineapple. In the Philippines, empanadas are typically fried and filled with ground meat, potatoes, and raisins. Even within a single country, you’ll find distinct regional styles.

This variety means you can travel the world of empanadas without leaving your kitchen. The basic method stays the same, but the flavors change from region to region. Whether you prefer savory or sweet, baked or fried, there’s an empanada style to match your taste.

How Empanadas Are Made and Served

Making empanadas at home is simpler than you might think. The process boils down to a few key steps: preparing the dough, assembling the filling, shaping the pastries, and cooking them. With a little practice, you’ll be cranking out golden turnovers like a pro. And the best part? You can customize the fillings to whatever you have on hand.

1. Prepare the dough. Most empanada doughs use flour, fat (like butter or lard), and water or milk. Some recipes use corn masa for a different texture. Knead until smooth, then rest for at least 30 minutes.
2. Make the filling. Cook your chosen filling—whether it’s seasoned ground beef, shredded chicken, or roasted vegetables—and let it cool slightly before assembling. Wet fillings can make the dough soggy.
3. Shape the empanadas. Roll out dough into circles, add a spoonful of filling in the center, fold over into a half-moon, and seal the edges by crimping with a fork or twisting the dough.
4. Cook them. You can bake empanadas in a hot oven (400°F) for about 20 minutes until golden, or deep-fry until crispy. Some recipes also pan-fry them.
5. Serve with sides. Empanadas are often served with dipping sauces like chimichurri, ají criollo, or a simple salsa. They can be a snack, appetizer, or main dish.

The beauty of empanadas is that they freeze well before baking. You can make a batch, freeze them on a tray, then transfer to a bag and bake directly from frozen when needed—just add a few minutes to the cooking time.

Empanadas in the Modern Kitchen

Empanadas have gone global, and today’s cooks are pushing the boundaries of the classic recipe. Plant-based fillings like roasted vegetables, mushrooms, lentils, and quinoa are common. Gluten-free doughs using corn masa or alternative flours are also popular. Some chefs fill them with Korean bulgogi, Thai green curry chicken, or breakfast-style eggs and cheese.

A comprehensive resource like Wikipedia’s Empanada Definition traces the dish’s evolution from 12th-century Galicia to modern kitchens worldwide. It’s a testament to how versatile this simple turnover can be.

While empanadas can be high in fat and sodium due to the dough and cheese, they can fit into a balanced diet when baked instead of fried and filled with lean proteins and vegetables. The key is moderation and choosing quality ingredients.

No matter how you cook them, empanadas are a canvas for creativity. The cooking method you choose affects the final texture and flavor, so experiment to find your favorite.

The Bottom Line

Empanadas are a versatile, globally beloved pastry that go by many names—but the core concept of filling wrapped in dough remains the same. Whether you call them meat pies, pastelillos, or simply empanadas, understanding their origins and variations makes them even more enjoyable to cook and eat. The best approach is to start with a classic recipe, then adapt it to your tastes.

Your next batch might use leftover roast chicken and a handful of olives for a quick weeknight dinner—the empanada is a perfect vehicle for culinary creativity.