Empanadas are a galician dish, they are from the spanish region bordering Portugal. They are separate people with their own culture and language, which is a spanish/portuguese mix.

I will be sure to try these… I know, We Mexicans usually just make empanadas with cheese/beans

Puerto Ricans usually use pork in them… Both styles very good.

Empanadas have this universal appeal to them. I think nearly every culture in the world has a version of an empanada–whether it be filo dough, fried, baked, rice, etc. However, in Spanish-speaking Latin America, these definitely arrived with the Spanish. In the Caribbean are they fried mostly or baked? How big are they? Chilean empanadas are quite large. One (for me) is a meal. Thanks for joining the discussion!

Actually, fried empanadas in Chile are stuffed with cheese on many occasions and served with tomato-laden pebre (also have this recipe on the blog). If you want to omit the lard, just use shortening (at room temp). Although you can buy empanada wrappers now in many Latin markets, I guarantee the difference is palatable. AND you can freeze them. Just go from freezer to frier and in 5 minutes, bingo.