Empanadas! Anywhere, anytime! An empanada (Spanish pronunciation: [empaˈnaða]; also called pastel in Brazilian Portuguese) is a stuffed bread or pastry baked or fried in many countries in Latin Europe, Latin America, the Southwestern United States, and parts of Southeast Asia. The name comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread.
In Spain, empanadas and empanadillas are two different types of cooking a similar thing. Empanadillas are often made from a rather thin, pliant, but resilient wheat pastry, cut into a round shape, stuffed and folded. The filling varies, but tuna, sardines, or meat are used most commonly in a tomato puree, garlic and onion sauce. Spanish empanadillas are often fried in olive oil but can also be found baked.

In Galicia, the empanada can also be prepared similar to a pie, with a variety of fillings like cod, pork loin, cockles, mussels, or octopus, the empanada galega. Empanadas can be eaten at any time of the day. As I mentioned before.

They are everywhere! More about them here.

No comment about overgin (open up the photo to know what the heck I’m talking about). Someone’s sense of humor at the Boqueria market, I hope…