The NY Times printed an article last week on empanadas, linking them to the Cornish pasty, the French chausson, Indian samosa, the Jamaican patty, Middle Eastern borek and the knish. I think empanadas, like pastys, fit the description of a dumpling – a un-leavan dough pocket enclosing a filling – although there is some controversy on this. The article included recipes for corn and beef empanadas.
