Empanada

Savoury turnover of Iberian origin found across Latin America, its name from the Spanish verb empanar, to wrap in dough. The dough, baked or fried, encloses a filling of meat, cheese, vegetables or seafood depending on the region. Argentine, Chilean or Colombian, each tradition imposes its shape and crimp (repulgue), and the empanada features in the Latin American cuisine of palace hotels.