Is the Pirozhki the Distant Cousin of the Empanada?

If you grew up in Estonia, you know the comfort of a warm pirukas (pirozhki). Whether filled with meat, cabbage, or carrots, these little pockets of dough are a staple of local bakeries and family kitchens.

But if you travel 10,000 kilometres to Latin America, you’ll find something strikingly similar: the Empanada.

It raises the question: Are these two iconic snacks long-lost relatives? While they come from different corners of the globe, the "hand-held pie" is a language that everyone speaks. Let’s look at how they compare and why you should try the Latin version if you’re a fan of the Baltic classic.

The "Pocket" Philosophy

Both the pirozhki and the empanada were born from the same practical need: a portable, durable meal for workers, farmers, and travellers.

• The Pirozhki: Usually made with a soft, leavened yeast dough (brioche-style) and often baked to a pillowy texture.

• The Empanada: While Argentinian versions use wheat, there are corn-dough empanadas (the Colombian and Venezuelan style). These are fried to a golden crunch, offering a texture that is quite different from the soft Baltic pirukas.

  
  

Battle of the Fillings

This is where things get interesting. If you love a meat pirukas, you will feel right at home with a Latin empanada.

• Common Ground: Both cultures love minced meat, onions, and boiled eggs.

• The Latin Twist: While a pirozhki stays relatively mild, the empanada brings the heat (and the spice). We add cumin, garlic, and achiote for colour. And of course, while you might eat a pirozhki with a cup of bouillon, we serve our empanadas with a spicy Ají or a creamy Guasacaca (avocado sauce).

Why One Should Meet the Other

If you love the convenience and comfort of a pirozhki, the empanada is the "summer version" you’ve been looking for. It’s naturally gluten-free (if made with Harina PAN), making it a lighter alternative for those who find yeast dough a bit heavy.

Imagine a Baltic winter evening where you swap the traditional meat bun for a crunchy, steaming corn empanada filled with shredded beef and black beans. It’s a way to travel to the tropics without leaving your kitchen in Tallinn.

A Global Connection

Are they cousins? Perhaps not by blood, but definitely by spirit. They both represent the best of "home cooking". Simple ingredients wrapped in dough, made with love, and shared with friends. If your kitchen is missing that golden, crunchy element, it’s time to introduce your pantry to the empanada.

Read how to make Empanadas