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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.
Empanadas trace back their origins to the northwest region of Spain, Galicia. A cookbook published in Catalan in 1520, Libre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food.