An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, Latin American countries, and the Philippines. The name comes from the Spanishempanar (to bread, i.e., to coat with bread),[1][2] 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 Galicia, a region in northwest Spain.[3][4][5] A cookbook published in Catalan in 1520, Llibre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food.[6][7]
Argentine empanadas 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 neighbouring Bolivia.
The Jujuy variant adds peas and garlic. Its filling is called recado and the repulgue (method of closing the empanada) simbado. The La Rioja variant includes hard-boiled egg, red bell pepper, olives, and raisins. In Jujuy, there are two variants: criollas and arabes. Those of Santiago are considered especially juicy. Those of Catamarca are similar but smaller. Tucumán is known for the empanada creole; an annual National Empanada festival is held in Famaillá. Those of Famaillá are made with matambre and fried in good fat, competing with the entreveradas (mixed-grated), in which the matambre is mixed with chicken breast, garlic, ground chili, hard-boiled egg and cumin. Those of Mendoza are large and include olives and garlic. Those of San Juan have a higher proportion of onion, making them juicier and slightly sweet. Olives are also common and sometimes fat is also added to the recado or the dough. In San Luis they are big, seasoned with oregano and hot pepper, and kneaded with pork fat. In Córdoba, they were called[when?] "federal cake" or empanadas de Misia Manuelita, 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 as surubí (catfish) or dorado, or with white sauce and Goya cheese. In the Cordillera of Patagonia, they are made with lamb and on the coast with seafood. In Buenos 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.[16][17]
In Belize, empanadas are known as panades. They are made with masa (corn dough) and typically stuffed with fish, chicken, or beans.[18] They are usually deep fried and served with a cabbage or salsa topping. Panades are frequently sold as street food.[19]
In Brazil, an empanada is called a pastel (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 are ground meat, mozzarella, catupiry, heart of palm, codfish, cream cheese, chicken and small shrimp. Pastéis with sweet fillings such as guava paste with Minas cheese, banana and chocolate also exist.
Chile
Chilean empanadas
Empanadas are a staple part of Chilean cuisine. Commonly consumed in large quantities during the country's national day celebrations, many Chileans consider this to be their most representative dish.[20] The most iconic variety being the oven-baked empanada 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 in Chile are eaten year-round and are either oven-baked or deep-fried; the latter is a popular street food.
Costa Rica
Plantintá
In Costa Rica, an "empanada" is turnover usually made with nixtamalized (lime treated) masa (corn dough); nevertheless, it could be made with doughs of cassava (yucca), 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 (called Picadillo) 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 of Cucurbita ficifolia, also known as chilacayote, alcayota, calabaza de cabello de ángel or cidra) or "dulce de leche" (manjar, arequipe o cajeta).
In the caribbean coast of Costa Rica, there are some kind of wheat flour "empanadas" similar to Jamaican beef patty, also found with chicken meat or vegetable filling (usually Ackee); there are also sweet empanadas called Plantain Tart or Plantintá (made with ripe plantain jam filling) and Pineapple Tart (made with pineapple jam filling).
Ecuador
Empanadas de viento or "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.[21] Empanadas de viento can be made in cocktail size, appetizer size, and giant size, which is popular among the middle and working class. They are often eaten with coffee or with té de hierba luisa or lemon verbena tea. Their appearance is very similar to an Italian panzerotto.
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 verde or plantain empanadas 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 of Southern Cone and Colombian immigrants, wheat- and meat-based baked empanadas and corn-based empanadas have also become popular.
El Salvador
Salvadoran empanadas de platano with coffee
El Salvador is one of few countries where the empanada is made with plantain rather than a flour-based dough wrapping.[22] A popular sweet variation, empanadas de platano are torpedo-shaped dumplings of dough made from very ripe plantains, filled with vanilla custard, fried, then rolled in sugar.[23] They may alternatively have a filling made from refried beans rather than milk-based custard, but the flavour profile remains sweet rather than savoury.[24][25]
France
In France, the traditional chaussons are made with a puff pastry dough filled with stew like daube or confit, or a bechamel sauce mixed with ham and/or cheese.[26] They also exist in sweet version (see chausson aux pommes). They are half-moon shaped. If the shape is rectangular they receive the name of friand. One regional version is the pâté 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 called rissoles. The most famous is the rissole de Coucy, filled with meat or fish.
India
Gujia is similar to a sweet empanada, in a half moon shape.
In Indonesia, empanadas are known as panada. They are especially popular in Manado cuisine of North Sulawesi where their panada has a thick crust made from fried bread, filled with spicy cakalang fish (skipjack tuna) and chili, curry, potatoes or quail eggs. The panada in North Sulawesi was derived from Portuguese influence in the region.[27] The dish is similar to karipap and pastel, although they have a thinner crust compared to panada.
Italy
Sicilian 'mpanatigghi
The Sicilian'mpanatigghi are stuffed, consisting of half-moon-shaped panzerotti filled with a mixture of almonds, walnuts, chocolate, sugar, cinnamon, cloves and minced beef.[28][29][30] These are typical of Modica, in the province of Ragusa, Sicily. They are also known by the italianized word impanatiglie or dolce di carne (pasty of meat).[31]
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 Spanish empanadas or empanadillas, as well as the somewhat unusual combination of meat and chocolate, which occurs occasionally in Spanish cuisine.[28][29][32] In previous centuries, game meat was used in 'mpanatigghi; today beef is used.[28]
Philippines
Philippine fried empanadas, with ground beef, potatoes, carrots, cheese, and raisins in a thin, crisp crust
Filipino empanadas usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins (picadillo-style),[33] 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 is kutsay (garlic chives).
Ilocos empanada
Empanadas in the northern part of the Ilocos usually have savoury fillings of green papaya, mung beans, and sometimes chopped Ilocano sausage (chorizo) or longaniza and egg yolk. This particular variant is fried and uses rice flour for a crunchier shell.[34] Empanadas can also be filled with mashed eggplant, scrambled eggs, and cabbage, which is called poqui poqui.[35]
Empanada de kaliskis (literally "fish scale empanada"), a unique traditional empanada from Bulacan, Philippines with a croissant-like flaky layered crust
In Bulacan, empanada de kaliskis (lit. 'fish scale empanada'), uniquely has a flaky multilayered crust resembling scales, hence the name. In Cebu, empanada Danao is a characteristically sweet-savory variant. It is filled with chopped chorizo and chayote, deep-fried, and dusted in white sugar before serving. In Zamboanga, empanada Zamboangueño is filled with chopped sweet potato, garbanzo beans, and served with a sweet vinegar dipping sauce.[36]
Dessert versions of empanadas also exist, notably empanaditas, which commonly have a filling of latik (coconut caramel), honey and nuts, or peanut butter. Kapampangan versions of empanaditas have a yema (custard) and cashew nut filling. In Cebu, sinudlan empanada is a small deep-fried empanada with bukayo (sweetened coconut meat) filling.[36]
Puerto Rico
In Puerto Rico, empanadas are made of a flour base and fried, known either as empanadillas or pastelillos- a hotly debated topic usually dependent on the region of the island and/or the type of border on the pastry.[37]
Common fillings include meat such as ground beef, pork, chicken, pizza[38] (tomato paste and cheese), guava and cheese, jueyes (crab), chapín (Spotted trunkfish), rabbit, octopus,[39]conch, and much more depending on local cuisine.
Traditional Venezuelan empanadas 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 of annatto. The fillings are very diverse, with the most conventional being cheese, shredded beef, chicken, cazón (school shark) in the Margaritan Island region especially,[45][46] ham, black beans and cheese (commonly called dominó) 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 in empanadas de pabellón[47] which are made with a shredded beef filling (or cazón in the Margarita Island region), black beans, slices of fried plantain, and shredded white cheese.
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos, Indigenous, and sub-Saharan African in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas.
Pirozhki are foremost, Russian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular street food and comfort food in Eastern Europe.
A rissole is a small patty enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish.
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking it. Turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. They are often eaten for breakfast.
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. As one of the most biodiverse countries in the world, Colombia has one of the widest varieties of available ingredients depending on the region.
Kue is a Southeast Asian bite-sized snack or dessert, especially in Brunei, Indonesia, Malaysia and Singapore. Kue or kuih are fairly broad terms in the Malay archipelago to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in the Malay archipelago, which has the largest variety of kue. Because of the archipelago's historical colonial ties, Koeé (kue) is also popular in the Netherlands.
Cuchifritos or cochifritos refers to various fried foods prepared principally of pork in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot. In Puerto Rico they include a variety of dishes including morcilla, papas rellenas, and chicharron, and other parts of the pig prepared in different ways. Some cuchifritos dishes are prepared using plantain as a primary ingredient. Cuchifritos vendors also typically serve juices and drinks such as passionfruit, pineapple, and coconut juice, as well as ajonjolí, a drink made from sesame seeds.
A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Pastel is the Spanish and Portuguese word for pastry, a sugary food, and is the name given to different typical dishes of various countries where those languages are spoken. In Mexico, pastel typically means cake, as with Pastel de tres leches. However, in different Latin American countries pastel can refer to very different sugary dishes, and even to non-sugary ones as well. In some places, like Brazil, a pastel can refer to both a sugary and non-sugary food, depending on the filling used.
Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Mexican street food, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita tortas, even hamburgers and hot dogs, as well as fresh fruits, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City as one of the foremost cities in the world in which to eat on the street.
Pionono describes different sweet or savory pastries from Granada, Spain, the Philippines, South America, and the Caribbean. It is named after Pope Pius IX's name in Spanish, Pío Nono.
Regional street food is street food that has commonalities within a region or culture.
Dumpling is a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
References
↑ "empanar". SpanishDict. Archived from the original on September 29, 2022. Retrieved September 28, 2022.
↑ ASALE, RAE-; RAE. "empanar | Diccionario de la lengua española". «Diccionario de la lengua española» - Edición del Tricentenario (in Spanish). Archived from the original on October 25, 2021. Retrieved January 20, 2022.
↑ "Belizean Food". Belize.com. ITM Ltd. Archived from the original on December 2, 2015. Retrieved December 1, 2015.
↑ Kraig, Bruce; Sen, Colleen Taylor, eds. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. Santa Barbara, California: ABC-CLIO. p.72. ISBN978-1-59884-954-7.
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