Making empanada is as simple as its definition; It is filling encased in dough. When translated, it means "wrapped in bread," or "patty." Contrary to what they look like now, the first empanadas were quite large, resembling a pie. We don't know what caused them to shrink in size, but we think that most people would agree that it was an unfortunate turn of events. The dough and what's inside of an empanada dictates its origin. Countries in the Caribbean make their empanadas from corn dough. Some Argentinian empanadas tend to be spicy, containing potatoes, peppers, and ground chili. Regardless of how it's made or where it comes from, an empanada will always be a satisfying snack or meal.
There are no strict rules or wrong ways when making an empanada, though chef Rosie shows us the simplest and easiest method. It is encouraged that you buy ready-made pastry as it takes too much effort to make from scratch. Due to the simplicity of the dish, it is also a fun way to get kids or inexperienced cooks involved. As a healthier alternative cooking method, you can bake your empanadas in the oven instead of deep-frying them in oil.
