Empanada
A filled turnover of pastry, baked or fried, found worldwide.
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, Portugal, other Southern European countries, North African countries, West African countries (where they are known as meatpies in Ghana and Nigeria), South Asian countries, Latin American countries, and the Philippines. The name comes from the Spanish 'empanar' (to wrap in bread or pastry), 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.
- origin
- Unknown, but often associated with Galicia, a region in northwest Spain; earliest documented references date to the mid-13th century
Lore & Background
The origin of empanadas is unknown, but they are often associated with Galicia, a region in northwest Spain. An empanada is also mentioned in the Cantigas de Santa Maria 57:VI (c.
Reader's Guide
Empanadas are a significant and widespread food item, appearing in many cultures with local variations. In Argentina, they are often served during parties and festivals, with each region having its own characteristic variant, such as the small, juicy salteñas of Salta or the large empanadas of Mendoza that include olives and garlic. In Belize, they are known as panades, made with masa and typically stuffed with fish, chicken, or beans, and deep-fried. In Brazil, a similar fried pie is called pastel, with fillings like ground meat, mozzarella, or heart of palm. Chilean styles include empanada de pino, filled with seasoned ground beef, onions, olives, raisins, and hard-boiled eggs, and cheese-filled empanadas that are deep-fried. Colombian empanadas are made with a cornmeal-based dough and often served with lime wedges and ají sauce. Ecuador's 'empanada de viento' is filled with cheese and deep-fried, becoming hollow. El Salvador makes empanadas with plantain dough, often filled with vanilla custard. In France, chaussons and rissoles are similar baked or fried pastries. Galician empanada, a popular dish in Galicia, is prepared with fillings like seafood, meat, or chicken, and its history dates back to the Visigothic era in the 7th century. The empanada's adaptability and portability have made it a staple street food and festive dish across many regions.
Did You Know?
- The name 'empanada' comes from the Spanish 'empanar', meaning to wrap in bread or pastry.
- An empanada is mentioned in the Cantigas de Santa Maria, a 13th-century collection of songs.
- In Belize, empanadas are called panades and are made with corn dough.
- Galician empanadas are a traditional dish, but no 12th-century sculpture of one exists on the Portico of Glory in Santiago de Compostela.
Frequently Asked Questions
What is an empanada?
An empanada is a stuffed pastry turnover made by folding dough over a filling and then cooking it. The name traces back to the Spanish verb empanar, which essentially means to wrap or coat in bread.
What fillings go inside an empanada?
Classic fillings include meat, cheese, tomato, and corn, though the specific ingredients shift depending on the local tradition. There is no single fixed recipe, so regional variations are extremely common.
How are empanadas cooked?
They can be either baked or fried after the dough is sealed around the filling. Which method is used often depends on the region and the cook's personal preference.
Where in the world are empanadas commonly eaten?
They are a familiar street food across Spain, Portugal, Southern Europe, North Africa, West Africa, South Asia, Latin America, and the Philippines. In West African countries such as Ghana and Nigeria, they are sometimes called meatpies.
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