Empanadillas are a popular snack or appetizer in Spain and Latin America, where they have different names and variations depending on the region. Empanadillas are derived from empanadas, which are larger pies that originated in Galicia, a region in northwest Spain.

The word empanada comes from the Spanish verb empanar, which means to wrap or coat in bread. Empanadas were introduced to Latin America by Spanish colonizers, who adapted them to local ingredients and preferences. Empanadillas are smaller versions of empanadas that can be eaten with one hand.

One of the most common fillings for empanadillas is tuna with tomato sauce, onion, garlic, peppers, and olives. This is also the traditional filling for the Galician empanada, which is a rectangular pie that is sliced and served as a main course or a small dish. Empanada gallega is considered the original empanada and is very popular throughout Spain.

Another typical filling for empanadillas is ground meat with potatoes, vegetables, and spices. This is similar to the filling for the Argentinian empanada, which is one of the most famous types of Latin American empanadas. Argentinian empanadas are usually semi-circular and have different shapes and patterns depending on the filling.

Other common fillings for empanadillas include chicken with red pepper, hard-boiled eggs, onion, and tomato sauce; cheese or shrimp with cheese or béchamel sauce; mushrooms with cheese or garlic; and chocolate with banana or caramelized milk.

Empanadillas can be made from different types of dough depending on the region and preference. The most common doughs are wheat flour dough (similar to pie crust), corn flour dough (similar to tortilla), yuca dough (made from cassava root), and plantain dough (made from ripe plantains). Some people also use puff pastry dough or bread dough for their empanadillas.

Ingredients:

- 2 cups of all-purpose flour

- 1/4 teaspoon of salt

- 1/4 cup of butter

- 1 egg

- 2 tablespoons of water

- 1 tablespoon of vinegar

- 1/4 pound of ground meat

- 2 tablespoons of olive oil

- 1/4 onion, chopped

- 2 garlic cloves, minced

- 1/4 teaspoon of paprika

- Salt and pepper to taste

- 2 tablespoons of raisins (optional)

- 2 tablespoons of chopped olives (optional)

- Oil for frying

Here is how to make it.

1. To make the dough, mix the flour, salt, and butter in a bowl with your hands until you get a homogeneous dough.

2. In a separate large bowl, beat the egg, water, and vinegar and add the mix to the flour dough.

3. Knead the dough for about 10 minutes on a floured surface until it is smooth and elastic.

4. Wrap the dough in plastic wrap and refrigerate for at least an hour.

5. To make the filling, heat the olive oil in a skillet over medium-high heat and cook the onion and garlic until soft, about 5 minutes.

6. Add the ground meat and cook until browned, breaking it up with a spatula as it cooks.

7. Season with paprika, salt, pepper, raisins, and olives if using them. Stir well and set aside to cool slightly.

8. To assemble the empanadillas, divide the dough into equal portions and roll out each one into a thin circle about 4 inches in diameter.

9. Place a tablespoon of filling on one half of each circle and fold over to seal the edges with a fork or your fingers.

10. Heat oil in a large pot over medium-high heat and fry the empanadillas in batches until golden on both sides, about 3 minutes per side.

11. Drain on paper towels and enjoy!

Empanadillas are best served hot with sauces such as salsa (tomato sauce), chimichurri (herb sauce), aioli (garlic mayonnaise), guacamole (avocado dip), sour cream, ketchup, or mustard. You can also sprinkle some sugar on top of sweet empanadillas for extra flavor.

Empanadillas are delicious treats that can be enjoyed anytime of the day as a snack, an appetizer, or even a meal. They are easy to make and fun to eat. They reflect the diversity and richness of Spanish and Latin American cuisine and culture.