Direct answer: An empanada is a half-moon Spanish-Argentinian pastry made from a thin dough disc folded and sealed with a hand-pinched edge (the repulgue), filled with a structured mix of meat, onion and herbs. A Cornish pasty is a larger semi-circle from Cornwall with a thick crimped edge, traditionally filled with beef, potato, onion and swede. They're distant cousins, not the same food.
At first glance, empanadas and pasties look remarkably similar.
Both are handheld pastries filled with savoury ingredients and baked until golden.
Because of this, many people assume they are essentially the same food from different countries.
But while they share a similar concept, empanadas and pasties come from very different culinary traditions.
Origins: Two Different Food Histories
The biggest difference begins with their origins.
| Food | Origin |
|---|---|
| Empanadas | Spain, later popularised across Latin America |
| Pasties | Cornwall, England |
Empanadas evolved from Spanish pastries influenced by Middle Eastern cooking traditions. The format travelled to Latin America with Spanish colonisation, where each region developed its own dough, filling and fold. Argentina alone has dozens of regional variations. For more, see our guide to empanadas around the world.
Pasties were created in Cornwall as practical meals for miners who needed portable food underground. The thick crimped edge gave miners a clean handle to hold while their hands were covered in tin dust.
Shape and Structure
Empanadas and pasties also differ in shape.
| Feature | Empanada | Pasty |
|---|---|---|
| Shape | Half-moon | Larger semi-circle |
| Edge | Decorative fold (repulgue) | Thick crimped edge |
| Size | Smaller portions (~85g) | Usually larger (~250g) |
Empanadas feature a carefully folded edge known as the repulgue, which seals the pastry and gives each region its distinctive style. The fold is decorative and structural at the same time.
Pasties have a thicker crimp along the top edge, originally designed as a disposable handle.
Fillings
The fillings used in these pastries reflect their cultural backgrounds.
Typical empanada fillings
- beef (we use grass-fed beef brisket in our Carnivore)
- chicken
- cheese
- vegetables
- spiced lamb (our Habibi Yalla draws on Middle Eastern roots)
Traditional Cornish pasty filling
The classic Cornish pasty contains:
- beef
- potato
- onion
- swede (rutabaga)
Empanadas tend to offer more variety in fillings, while pasties follow a more traditional formula. Argentina alone produces beef, chicken, cheese, ham and cheese, vegetable, spinach and corn (humita) variations as regional staples. Sweet empanadas also exist (dulce de leche, quince).
Cooking Method
Both foods are usually baked, but their pastry styles differ.
| Characteristic | Empanada | Pasty |
|---|---|---|
| Pastry | Thinner dough | Thicker shortcrust |
| Texture | Lighter bite | Heavier crust |
| Format | Baked, fried (some regions), or frozen and reheated | Almost always baked |
Empanadas aim for a balanced ratio between dough and filling. Some regions bake, others fry. At Argentum, retail orders ship frozen by default for the customer to bake at home (18 to 22 minutes at 190C, under 25 minutes total). For catering and markets, we serve them baked or fried in beef tallow.
Pasties typically have a thicker crust designed to hold a substantial filling.
Portion and Eating Style
Pasties were historically designed as complete meals. One pasty was a miner's full lunch.
Empanadas, on the other hand, are often eaten:
- as snacks
- as part of a meal
- shared at gatherings
Because of their smaller size (around 85g each), several empanadas are typically served together. For catering, count 3 to 4 per person as a meal, 2 per person as canapés. See our catering guide for office and event ratios.
Why Similar Foods Appear Around the World
Empanadas and pasties are part of a global family of pastries that wrap dough around fillings.
To understand how empanadas fit into this global picture, read our guide to empanadas around the world and how Argentina compares to everyone else.
Other examples include:
- samosas in South Asia
- fatayer in the Middle East
- hand pies in the United States
- calzones in Italy
- pierogi in Poland
Across cultures, this format proved practical because it creates portable, self-contained meals.
Two Different Traditions, Same Comfort
Although they come from different cultures, both empanadas and pasties share something important.
They are comfort foods.
Both combine pastry and savoury fillings to create a warm, satisfying meal that is easy to carry and share.
That simple idea is why versions of these pastries appear across so many cuisines around the world, and why empanadas have found such a natural home in Sydney's Argentinian food scene.
If you enjoyed this comparison, you might also like our breakdown of the meat pie vs empanada, another classic Australian food rivalry.
Frequently Asked Questions
What's the difference between an empanada and a Cornish pasty?
An empanada is a thin Spanish-Argentinian half-moon pastry, hand-pinched with a repulgue fold, around 85g, filled with a structured mix of meat, onion and herbs. A Cornish pasty is a thicker semi-circle from Cornwall with a heavy crimped edge, around 250g, traditionally filled with beef, potato, onion and swede. Empanadas are portioned snacks. Pasties were designed as complete meals.
Are pasties and empanadas the same?
No. They share the wrapped-pastry concept but come from different cultures, use different doughs, different fold styles, different fillings and different portion sizes. Empanadas trace to Spain and were popularised in Latin America. Pasties were invented in Cornwall, England, as miners' lunches.
What's older, the pasty or the empanada?
The empanada concept is older. Spanish empanadas appear in written cookbooks from the 1500s and trace back through medieval Iberian and Middle Eastern stuffed-pastry traditions. The Cornish pasty as we know it became standardised in the 1800s as a miners' meal, though earlier pastry meals existed in England.
Are empanadas filled differently to pasties?
Yes. Empanadas use a structured filling: meat is hand-chopped or seasoned, mixed with onion, herbs and spices, and pre-cooked before being wrapped. Cornish pasties are filled raw with beef, potato, onion and swede, and the filling cooks inside the pastry as it bakes. Empanadas also span more flavours: beef, chicken, cheese, vegetable, spiced lamb, even sweet.
Where can I buy empanadas in Sydney?
Argentum Empanadas runs a commercial kitchen in Bondi Beach. We deliver frozen empanadas across Sydney with a $85 minimum order, and offer catering for offices, weddings and events. Browse the range or grab the Chef's Box to try all 5 flavours. See our best empanadas in Sydney guide for the full picture.
Is an empanada a pasty?
No. They're both wrapped savoury pastries but the empanada is Spanish-Argentinian, smaller, thinner-doughed and served in multiples, while the pasty is Cornish, larger, thicker-crusted and designed as a single meal. Calling an empanada a pasty is like calling a samosa a calzone, same idea, different food.
Want to taste the difference? Try our spiced lamb Habibi Yalla, grab the Chef's Box, or browse the full empanada range. Sydney delivery, $85 minimum.
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