← All dishes
Nada de Nata
💬 Tell us on the Wall
Nada de Nata
Empanadas
📍 Portugal
Baked pastry turnovers with a juicy, savoury filling — an Iberian classic.
Baked pastry turnovers with a soul — an Iberian classic.
The ritual
Empanadas
-
1
The dough
A pliable, lightly buttery dough is made.
-
2
The filling
A juicy filling — tuna, shrimp, octopus or beef.
-
3
Seal the edges
The edges are crimped into the signature braided pattern.
-
4
Bake golden
Baked until golden and crisp.
A journey through time
Empanadas
-
✦
Galician roots
The empanada hails from Spanish Galicia and the Iberian Peninsula.
-
✦
A southern influence
The idea of filled pastry links it to Arab and Moorish treats.
-
✦
Across the ocean
From Iberia the empanada spread to Latin America and the world.
-
dziś
A thousand versions
Every country has its own empanada filling and shape.
Good to know
“Wrapped in bread”
The name comes from Spanish “empanar” — to wrap in pastry.
Flavours of the sea
Our versions feature seafood — tuna, shrimp, octopus.
Hand-held
Portable and filling — made to eat on the go.
Types
Empanadas
See also
Nada de Nata