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More. At a glance, empanadas look like radiant suns. We find them in almost every corner of Latin America, with different shapes, doughs and fillings. They are enveloped with dough made of wheat, corn, rye, yucca, plantain, puff pastry or pie crust, to name a few.n the Caribbean empanadas are made with yucca. This root is boiled to form a soft dough and then stuffed with ground beef or crab meat and fried. However, in Cuba, they are made with wheat flour stuffed with guava jelly and are baked.
Breaded and fried meats â milanesas â are used as snacks, in sandwiches, or eaten warm with mashed potatoes â purÃ©e. Empanadas â small pastries of meat, cheese, sweet corn, and a hundred other fillings â are a common sight at parties and picnics, or as starters to a meal. A variation, the empanada gallega (Galician empanada), is a big, round meat pie made most commonly with tuna and mackerel (caballa in Spanish).