Empanada wrappers

Empanada wrappers are thin sheets of dough made primarily from wheat flour, water, salt, and, in some recipes, a bit of fat or oil. Their main function is to contain and shape the empanada filling, allowing them to cook evenly whether fried, baked, or cooked in a clay oven.

This ingredient is fundamental in many Latin American cuisines, especially in countries like Argentina, Chile, Colombia, and Mexico, where empanadas are a traditional and very popular dish. Empanada wrappers have origins in various ancient cuisines, with influences ranging from Spanish gastronomy to indigenous American traditions.

Among their properties, these wrappers stand out for being versatile and adaptable to different types of fillings, from meats, vegetables, and cheeses to sweet combinations. Their dough, generally neutral and light, helps to highlight the flavor of the contents. Furthermore, if they are made with whole wheat flour or prepared at home, they can provide a small amount of fiber and nutrients.

Regarding synonyms in Spanish from Hispanic America, depending on the country, empanada wrappers may also be called tapitas (Argentina), obleas (in certain contexts), discos de masa (dough discs), or simply masa para empanadas (empanada dough).