The preparation of filled pastries, originating from Spain, involves a culinary tradition of encasing savory or sweet fillings within a dough. These baked or fried creations showcase regional variations and distinct ingredients, reflecting the diverse gastronomy of the Iberian Peninsula. Examples include versions filled with seasoned meats, seafood, vegetables, or fruits, each offering a unique flavor profile.
This culinary practice holds significance as a representation of Spanish heritage and resourcefulness, utilizing locally sourced ingredients and time-honored techniques. The adaptability of the basic preparation allows for creativity in fillings, catering to diverse palates and dietary preferences. Historically, such preparations have served as a convenient and portable food source, suitable for travelers and laborers.