Pronunciation: [em-pah-NAH-dah; em-pah-NAH-thah]
Empanar is Spanish for "to bake in pastry," and these Mexican and Spanish specialties are usually single-serving turnovers with a pastry crust and savory meat-and-vegetable filling. They can also be filled with fruit and served as dessert. Empanadas range in size from the huge empanada gallega, large enough to feed an entire family, to empanaditastiny, ravioli-size pastries.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.