Empanada de carne

01 / ABOUT THE DISH

About the dish

Empanada de carne is a meat-filled pie that's especially popular in regions like Galicia, Andalusia, and Castile and León. It typically features a savory filling of ground or shredded beef (sometimes pork), cooked with onions, garlic, peppers, tomato, and a blend of paprika or other spices, all encased in a golden pastry crust. It can be made with different types of dough—most commonly yeasted dough, but also shortcrust or puff pastry, depending on the regional or household tradition. It's baked as a large rectangular or round pie and then sliced into squares, or it can be baked or fried as individual hand pies. This hearty pie is commonly served warm or at room temperature, making it perfect for family meals, picnics, festivals, or as a tapa in Spanish bars. Some variations also include ingredients like hard-boiled eggs, raisins, or olives, reflecting a sweet-and-savory contrast found in many Mediterranean meat dishes.