Empanadas are a Spanish or Latin-American pastry turnover, usually shaped in
half-moons and range in size from pop-em-in-your-mouth dumpling size to calzone size filled with savory ingredients that are either baked or fried.

From the Spanish verb empanar, which means to coat or wrap in bread, the empanada is said to originate from Spain, although many countries claim empanadas as their own, including Venezuela, Colombia, Puerto Rico, Argentina, Chile and some other Caribbean islands. Because of this, you won’t doubt stumble across empanadas with endless combinations of fillings and flavors. In fact, the Indian samosa gets its inspiration from the empanada.

Venezuelan Empanada

Venezuelan empanada it’s different because of the dough, made out of corn (Harina Pan), no regular wheat flour, and we deep fry them.

They’re so popular that they’re appearing on food trucks, corner markets, and everywhere else you can get food to go.