Empanadas
An empanada is a stuffed bread or pastry baked in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of many things such as meat or vegetables.
Empanadas in the American continent have their origins in Galicia, Spain and Portugal, where an empanada is prepared similar to a large pie which is cut in pieces, making it a portable and hearty meal for working people. The filling of Galician and Portugal empanada usually includes either tuna, sardines or chorizo, but can instead contain cod fish or pork loin. The meat or fish is commonly in a tomato, garlic and onion sauce inside the bread or pastry casing.
Due to the large number of Galician immigrants in Latin America, the empanada gallega has also become popular in that region. The dish was carried to Latin America and the Philippines by Spanish colonists, where they remain very popular to this day.
Throughout Latin America and globally, empanadas can change both in shape and flavor. The empanada is the little meat pie that could, touching down in Latin America, the Caribbean, Eastern Europe, Africa, South Asia and the British Isles. Each culture put its spin on the idea, creating the humble Cornish pasty, the flaky French chausson, the highly spiced Indian samosa, the peppery Jamaican patty and the phyllowrapped Middle Eastern borek, not forgetting the peripatetic knish. And that’s only scratching the surface.
But if there is an empanadas capital of the world, it is Argentina. The Argentine empanada is diminutive, just two or three delicious bites. It is eaten throughout the day — as an afternoon snack or an appetizer before a big Porteño feast of multiplechoice meats from the grill, with good red wine from Mendoza. Everyone expresses a preference, baked or fried. Both ways are good. In shops, one can tell the filling of the empanada just by looking at the pattern on it. This pattern is known as the repulgue. There are no real specific rules for what empanadas should contain and you can add whatever you like. Traditionally Argentinian people fill empanadas with leftovers from other meals to reduce kitchen waste.
IN BOLIVIA they are called saltenas and are made with chicken or beef, peas, carrots and potatoes. Bolivian empanadas tend to be juicier and sweeter than Chilean’s.
CHILE provides a wide range of fillings including its specialty: seafood. The most common one is made with seasoned beef or shredded chicken, raisins, hard boiled eggs, olives and hot peppers. Pretty similar to the ones found on their next door neighbor country, Argentina.
IN BRAZIL empanadas are pies made with a rich buttery crust. They also differ in sizes; a large empanada can often be served as a main course, whereas small ones — called empadinhas — are consumed as snacks. Common Brazilian empanada fillings include seasoned meat, shredded chicken, hearts of palm, shrimp, olives and tomato sauce.
COLOMBIA AND ECUADOR share the process of cooking empanadas and fillings with some variations. However, the dough is commonly made with corn flour, instead of wheat.
EL SALVADOR, empanadas are made of fried plantains topped with sugar and sweet cream.
Recipes
Empanada Dough
*Empanadas Argentinas
Argentine Beef Empanadas (America's Test Kitchen)
Beef Empanadas (potato & chorizo) - can also be made with chicken
*Sweet Corn & Bacon Empanadas
Potato & Chorizo Empanadas
Green Chile Chicken & Queso Empanadas
