Empanada

Anempanadais a type of baked or friedturnoverconsisting ofpastryandfilling, common inSpain, otherSouthern Europeancountries,North Africancountries, South Asian countries,Latin Americancountries, and thePhilippines. The name comes from theSpanishempanar(to bread, i.e., to coat with bread),and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
The origin of empanadas is unknown, but they are thought to have originated in 7th centuryGalicia, a region in northwestSpain.
An empanada (empãada) is mentioned in theCantigas de Santa Maria57:VI (c. 1282):
Rabbinic Jewishbooks from the same period, including theNovellaeofAsher ben Jehiel(1250-1327),theNovellaeofYom Tov of Seville(c.1260–1320),theOrchot ChayyimofAaron ben Jacob(c.1250-1325)and theArba'ah TurimofJacob ben Asher(c.1270-1340) mention "inpanada" and "panada" as bread products containing fat, meat or fish on the inside.
A cookbook published inCatalanin 1520,Llibre del CochbyRobert de Nola, mentions empanadas filled with seafood in the recipes forCatalan,Italian,French, andArabianfood.
Argentineempanadas are often served during parties and festivals as a starter or main course. Shops specialize in freshly made empanadas, with many flavors and fillings.
Every region of Argentina has its own characteristic variant. Those of Salta (salteñas) are small, juicy and spicy, and contain potatoes, peppers and ground chili. These are also popular in neighbouringBolivia.
The Jujuy variant adds peas andgarlic. Its filling is calledrecadoand therepulgue(method of closing the empanada)simbado. TheLa Riojavariant includes hard-boiled egg, red bell pepper, olives, and raisins. In Jujuy, there are two variants:criollasandarabes. Those of Santiago are considered especially juicy. Those ofCatamarcaare similar but smaller.Tucumánis known for the empanada creole; an annual National Empanada festival is held in Famaillá. Those of Famaillá are made withmatambreand fried in good fat, competing with theentreveradas(mixed-grated), in which thematambreis mixed with chicken breast, garlic, ground chili, hard-boiled egg and cumin. Those ofMendozaare large and include olives and garlic. Those ofSan Juanhave a higher proportion of onion, making them juicier and slightly sweet. Olives are also common and sometimes fat is also added to therecadoor the dough. In San Luis they are big, seasoned with oregano and hot pepper, and kneaded with pork fat. InCórdoba, there is a version"Pastel Federal""federal cake" orempanadas de Misia Manuelita.These are famous because pears boiled in wine with cloves were added to their filling. Today they are not so sweet but it is tradition to sprinkle them with sugar. In Traslasierra they add carrots and potatoes. In the Litoral, where immigrants from various parts of the world predominated, Santa Fe, Entre Ríos and Corrientes fill them with river fish, such assurubí(catfish) ordorado, or with white sauce and Goya cheese. In the Cordillera of Patagonia, they are made with lamb and on the coast with seafood. InBuenos Aires, the Creole empanada is so important that it has been declared a Cultural Heritage of Food and Gastronomy by the Argentine Ministry of Culture.
InBelize, empanadas are known aspanades. They are made withmasa(corn dough) and typically stuffed with fish, chicken, or beans.They are usually deep fried and served with a cabbage or salsa topping.Panadesare frequently sold asstreet food.
InBrazil, there is a food called apastel(pl.:pastéis) and consists of half-circle or rectangle-shaped thin crust pies with assorted fillings, fried in vegetable oil. The result is a crispy, brownish fried pie. The most common fillings areground meat,mozzarella,catupiry,heart of palm,codfish,cream cheese,chickenand smallshrimp. Pastéis with sweet fillings such asguava pastewithMinas cheese, banana and chocolate also exist.
Empanadas are a staple part ofChilean cuisine. Commonly consumed in large quantities during the country'snational day celebrations, many Chileans consider this to be their most representative dish.The most iconic variety is the oven-bakedempanada de pino, which is filled with ground beef, minced onion, half or a quarter of a hard-boiled egg, and a single unpitted black olive.
Empanadas inChileare eaten year-round and are either oven-baked or deep-fried; the latter is a popular street food.
InCosta Rica, an empanada is turnover usually made with nixtamalized (lime treated)masa(corn dough); nevertheless, it could be made with doughs ofcassava (yuca), green or ripe plantain, in addition to wheat flour. The empanada can be pan fried, deep fried or baked.
The empanada can be filled with plenty of foods, although beef, pork or chicken meat, but also with cheese, palm heart or different kind of vegetable hashes (calledpicadillo) or refried beans are the most common ones. There are also sweet empanadas filled with tropical fruit marmalades (such as guava or pineapple),dulce de chiverre(a sweet jam ofCucurbita ficifolia, also known aschilacayote,alcayota,calabaza de cabello de ángelorcidra) ordulce de leche (manjar,arequipeorcajeta).
In the caribbean coast of Costa Rica, there are some kind of wheat flour empanadas similar toJamaican beef patty, also found with chicken meat or vegetable filling (usuallyackee); there are also sweet empanadas called "Plantain Tart" or "Plantintá" (made with ripe plantain jam filling) and "Pineapple Tart" (made with pineapple jam filling).
InCuba, empanadas are frequently enjoyed as snacks, appetizers, or main courses at parties and gatherings. InHavana, the most common variant is filled withpicadilloor shredded chicken, often mixed with ingredients like cumin, garlic, onions, raisins, and green olives. Empanadas are also commonly eaten for dessert, including fillings such asguava pasteandcream cheese. In Cuban cuisine, empanadas are almost always deep-fried.
Empanadas de vientoor "windy" empanadas are fried, wheat-based empanadas stuffed with stringy cheese and sprinkled with sugar. They have been given this appellation for their inflated appearance as if they have been filled with air.Empanadasde vientocan be made in cocktail size, appetiser size, and giant size, which is popular among the middle and working class. They are often eaten with coffee or withté de hierba luisaorlemon verbenatea. Their appearance is very similar to an Italianpanzerotto.
Empanadas can be purchased from food stalls, markets, and restaurants. During religious holidays, women from the countryside fry empanadas at home and sell them in front of churches.
Empanadas de verdeorplantainempanadas are plantain-based and filled with cheese and fried. These empanadas are most commonly found in the coastal regions of the country.
With the growth ofSouthern Coneand Colombian immigrants, wheat- and meat-based baked empanadas and corn-based empanadas have also become popular.
El Salvadoris one of few countries where the empanada is made with plantain rather than a flour-based dough wrapping.A popular sweet variation,empanadas de platanoare torpedo-shaped dumplings of dough made from very ripe plantains, filled with vanilla custard, fried, then rolled in sugar.They may alternatively have a filling made fromrefried beansrather than milk-based custard, but the flavour profile remains sweet rather than savoury.
InFrance, the traditionalchaussonsare made with a puff pastry dough filled with stew such asdaubeorconfit, or a bechamel sauce mixed with ham and/or cheese.They also exist in sweet version (seechausson aux pommes). They are half-moon shaped. If the shape is rectangular they receive the name offriand. One regional version is thepâté lorrain, filled with pork meat cooked with wine and onions. All these versions are baked.
The fried versions can be made of puff pastry or shortcrust pastry and are calledrissoles. The most famous is therissole de Coucy, filled with meat or fish.
Galician empanada (Galician:empanada galega) is a variety of empanada and one of the most popular dishes ofGalician cuisine, commonly served in the towns ofGaliciaduring festivals andpilgrimages. It is prepared with a variety of fillings, including local seafood,sausage, and chicken. It can be served hot or cold. The origin of this preparation is determined in the preparation of cakes in embers that were initially made directly in embers until it evolved into a preparation in clay pots that give it its current characteristic round shape. The preparation is mainly homemade and is done in ovens, but nowadays it is common to find it for sale in bakeries or street stalls.
The history of this dish in the region dates back to theVisigothicera in the 7th century, when rules for their preparation were decreed.The first referenced empanada used mushroom or chicken fillings.The empanada was an ideal food for travelers because it is a covered preparation that prevented contact of the interior with the dust of the roads. Galician empanadas appear sculpted as early as the 12th century on thePortico of GloryinSantiago de Compostela.
InIndonesia, empanadas are known aspanada. They are especially popular inManado cuisineofNorth Sulawesiwhere theirpanadahas a thick crust made from fried bread, filled with spicycakalangfish (skipjack tuna) and chili,curry, potatoes orquail eggs. Thepanadain North Sulawesi was derived fromPortugueseinfluence in the region.The dish is similar tokaripapandpastel, although they have a thinner crust compared to panada.
TheSicilian'mpanatigghiare stuffed, consisting of half-moon-shapedpanzerottifilled with a mixture of almonds, walnuts, chocolate, sugar, cinnamon, cloves and minced beef.These are typical ofModica, in the province ofRagusa, Sicily. They are also known by theitalianizedwordimpanatiglieordolce di carne(pasty of meat).
They were probably introduced by the Spaniards during their rule in Sicily which took place in the sixteenth century; this is suggested by the etymology of the name which comes from the Spanishempanadasorempanadillas, as well as the somewhat unusual combination of meat and chocolate, which occurs occasionally in Spanish cuisine.In previous centuries,game meatwas used in'mpanatigghi; today beef is used.
Empanadas are common in Mexico, although the dish there is noticeably different.Mexican empanadas are made of fried corn pastemasainstead of flour, similar togorditasorhuaraches. They are usually filled with taco ingredients, such asrefried beans, boiled chicken, boiled chopped potato withwhite cheese, pork belly and ground beef, and are typically garnished with pickled cabbage salad, whitecheese powder,creamand spicy tomato sauce.It is commonly served, along withflautas,as a cheap appetizer infairstands and other outdoor events due to its quick preparation.
Empanadas in Pakistan are typically 4 to 5 inches long and filled with ground beef, chopped (but not finely chopped) ginger and, optionally, a small amount of chopped hard boiled egg.
Filipinoempanadas usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins (picadillo-style),in a somewhat sweet, wheat flour bread. There are two kinds available: the baked sort and the flaky fried type. To lower costs, potatoes are often added as an extender, while another filling iskutsay(garlic chives).
Empanadas in the northern part of the Philippines, particularly inIlocos, are known asIlocos EmpanadaorEmpanada de Ilocos. These empanadas are characterized by savory fillings, typically includinggreen papaya,mung beans, and sometimes choppedcabbage.They are also commonly filled with Ilocanosausage, orVigan longganisa, and egg yolk. The empanada is deep-fried and made withglutinousorrice flour(galapong) combined withannatto, which gives the dough its distinct orange color and contributes to a crunchier texture.Ilocos Empanadas can also be filled with mashedeggplant, scrambled eggs, andcabbage, which is calledpoqui poqui.
InBulacan,empanada de kaliskis(lit.'fish scaleempanada'), uniquely has a flaky multilayered crust resembling scales, hence the name. InCebu, empanadaDanaois a characteristically sweet-savory variant. It is filled with choppedchorizoandchayote, deep-fried, and dusted in white sugar before serving. InZamboanga, empanada Zamboangueño is filled with choppedsweet potato,garbanzo beans, and served with a sweet vinegar dipping sauce.
Dessert versions of empanadas also exist, notably empanaditas, which commonly have a filling oflatik(coconut caramel), honey and nuts, or peanut butter.Kapampanganversions of empanaditas have ayema(custard) andcashew nutfilling. InCebu,sinudlan empanadais a small deep-fried empanada withbukayo(sweetened coconut meat) filling.
InPuerto Rico, empanadas are made of a flour base and fried, and are known as empanadillas. Common fillings include meat such as ground beefpicadillo, pork, chicken, pizza(marinara sauce and cheese), guava and cheese,jueyes(crab),chapín(Spotted trunkfish), rabbit, octopus, and much more depending on local cuisine.
Empanadas, mainly based on South American recipes, are widely available inNew York City,New Jersey,Baltimore,Philadelphia,Washington, D.C., andMiamifromfood carts,food trucks, and restaurants.Empanadas are usually found in U.S. areas with a large Hispanic population, such asSan Antonio,Los Angeles,andSan Francisco.
TraditionalVenezuelanempanadas are made with ground corn dough, though modern versions are made with precooked corn. The dough may have a yellow color when toasted due to the addition ofannatto. The fillings are very diverse, with the most conventional being cheese,shredded beef, chicken,cazón(school shark) in theMargaritan Islandregion especially,ham,black beansand cheese (commonly calleddominó) and even combinations of mollusks. The empanadas have a half-moon shape and are fried in oil. Sometimes, they may have more than one filling, such as inempanadas de pabellón,which are made with a shredded beef filling (orcazónin the Margarita Island region), black beans, slices of fried plantain, and shredded white cheese.
The empanada resembles savory pastries found in many other cultures, such as themolote,pirozhki,calzone,samosa,knish,kreatopitakia,khuushuur,Jamaican pattyandpasty.
In mostMalay-speaking countries inSoutheast Asia, the pastry is commonly calledepok-epokorkaripap(English:curry puff). Fried dumplings are found inChinese cuisine(jiucai heziandjiaozi) and inVietnamese cuisine(bánh gối).