Empanada

Empanada is a type of baked or fried pastry that is popular in many countries in Latin America, Southern Europe, and parts of Southeast Asia. The name comes from the Spanish verb 'empanar', which means to wrap or coat in bread. Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, corn, or other ingredients.

History[edit | edit source]

Empanadas have their origins in Galicia and Portugal. They first appeared in Medieval Iberia during the time of the Moorish invasions. The Galician empanada is a large, round pie that is cut into pieces, making it a portable and hearty meal for working people. The filling of Galician empanada usually includes tuna, sardines, or chorizo, but can also contain pork, veal, or chicken.

Variations[edit | edit source]

There are many regional variations of empanadas across Latin America. In Argentina and Uruguay, empanadas are often served at parties as a starter or main course, and the dough is usually made with wheat flour. In Brazil, empanadas are often filled with palm hearts or ground beef and cheese. In Chile, empanadas often contain onion, olives, and hard-boiled eggs.

Preparation[edit | edit source]

The dough for empanada is usually made with wheat flour, and it can be either leavened or unleavened. The filling is made by sautéing the ingredients in a pan. Once the filling is ready, it is placed on the dough, which is then folded over and sealed. The empanada is then either baked or fried.

References[edit | edit source]

Empanada Resources
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