Empanada
Pastry stuffed with meat, fish or vegetables
The most common form of empanada is a shortcrust pastry stuffed with a filling which can be meat, fish or vegetables or a mixture of any of them.
Different regions specialise in different fillings. In Galicia, pulpo, sardinas and berberechos are common; in Asturias bonito del norte, courgette and pepper are often used, while in Castilla y León chorizo and jamón are the norm.
Empanadillas are similar but are just smaller and often shaped like a pasty.