Empanada

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Empanada

Two empanadas (empanadillas)

Course

Place of origin

Region or state

Creator

Serving temperature

Main ingredients

Variations

Other information

Main course

Galicia (Spain), Len

Latin America, Southern Europe, Philippines

Galician, Portuguese, Leonese

Hot or cold

Pastry, filling

Pastel (food), Pasty

Popular throughout:
Portugal
Spain
Latin America
North America

The Philippines
Indonesia
Malaysia
Haiti

Cookbook:Empanada

Empanada

A gourmet version of the traditional dish

An empanada (Spanish pronunciation: [empanaa]; also called pastel in Brazilian Portuguese and pate in Haitian
Creole) is a stuffed bread or pastry baked or fried in many countries in Latin Europe, Latin America,
the Southwestern United States, and parts of Southeast Asia. The name comes from the Galician, Portuguese,
and Spanish verb empanar, meaning to wrap or coat in bread.
Empanadas are made by folding dough or bread around stuffing, which usually consists of a variety of meat,
cheese,huitlacoche, vegetables or fruits, among others.

Contents
[hide]

1 Origins
2 National variants
3 Similar dishes
4 See also
5 References
6 External links

Origins[edit]
Empanadas trace their origins to (Spain), Portugal and Len.[1][2][3] They first appeared in medieval Iberia during
the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de
Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian
food.[4][5] In turn, empanadas and the similar calzones are both believed to be derived from the Indian meat-filled
pies, samosas.[6] All these pastries have common origins in India and the Middle East.[citation needed]
In Galicia and Portugal, an "empada" is prepared similarly to a large pie which is then cut in pieces, making it a
portable and hearty meal for working people. The fillings of Galician and Portuguese empanadas usually
include either tuna, sardines, or chorizo, but can instead contain cod or pork loin. The meat or fish is commonly
in a tomato, garlic, and onion sauce inside the dough. Due to the Portuguese colonization of Brazil and a large
number of Galician immigrants in Latin America, the empadas and empanadas gallegas has also became
popular in those areas.

In Sardinia, whose culture has Iberian influences from the long rule of the Crown of Aragon over the island, the
salad cake type is named sa panada (meaning "meat ball cake"), or impadas.
The dish was carried to Brazil and Indonesia by Portuguese colonizers, where they remain very popular, and to
theHispanic America and Philippines by Spanish colonizers. Empanadas in Latin America, the Philippines, and
Indonesia have various fillings, detailed below.

National variants[edit]
Argentina[edit]

Home made empanadas from Crdoba, Argentina

Argentine empanadas called "arabian".

Argentine empanadas are often served at parties as a starter or main course, or in festivals. Shops specialize
in freshly made empanadas, with many flavors and fillings.
The dough is usually of wheat flour and beef drippings with fillings differing from province to province; in some,
it is mainlychicken; in others, beef (cubed or ground depending on the region) is used, perhaps spiced
with cumin and paprika; others include onion, boiled egg, olives, or raisins. Empanadas can be baked (Saltastyle) or fried (Tucuman-style). They may also contain ham, fish, humita (sweetcorn with white sauce)
or spinach; a fruit filling is used to create a dessert empanada. Empanadas of the interior regions can be spiced
with peppers. Many are eaten at celebrations.
In those places (usually take-out shops) where several types are served, a repulgue, or pattern, is added to
the pastry fold. These patterns indicate the filling. In larger cities, empanadas are more commonly eaten as
take-away food, sourced from restaurants specializing in this dish. They usually carry dozens of different
varieties, which is not the case in northern provinces, where empanadas are usually made at home, with more
traditional recipes.
During Lent and Easter, empanadas de Cuaresma filled with fish (usually dogfish or tuna) are popular.[citation needed]
Also popular are the so-called "Arabian" empanadas (empanadas rabes or fatay), filled with beef, tomatoes,
onion, and lemon juice, similar to the fatayer made in the Levant.

Tucumn Province[edit]
This province hosts the National Empanada Festival, in the town of Famaill.

The only varieties are: beef, mondongo, and chicken, with the latter two
being the most authentic.
Preferably, they are cooked in a clay oven in a tray of fat, or in a gas oven.
The Tucumanian empanada is heartythe meat filling being minced into 3mm pieces, then partially cooked and allowed to cool while it absorbs
juices. Cooking is finished along with the final baking.
In addition to meat, spring onions, pimento and vinegar are added.
Potatoes, peas, and olives are rarely used in the Tucuman preparation.
The dough is simply prepared from flour, water, and lard.

A traditional celebratory meal in Tucumn might include: empanadas, Tucumanian locro and meat tamales,
and wine from Amaicha del Valle, or Colalao del Valle. Cheesefrom Taf del Valle with honey and/or bitter
orange syrup is a dessert.[citation needed]

Salta Province[edit]
Empanadas from Salta are called salteas, and are distinct from Tucumn-style empanadas, as they are
smaller and baked without the addition of fat or oil. Typical fillings include carne suave or picantebeef or
spicy beef, cheese, ham, or chicken. The beef versions typically have potato, egg, red pepper, and green onion
with the meat.

Other provinces[edit]

Buenos Aires and the city of Buenos Aires: The preferred empanada one is
very similar to that of Tucumn, but with a greater variety of fillings.
Jujuy: Empanadas Jujeas are very similar to those from Salta, though
peas, red peppers and goat meat are more favoured.
Santiago del Estero empanadas tend to commonly use peas, white onion,
and hard-boiled egg.
Crdoba: The empanadas from Cordoba are characterized by the use of
raisins, potatoes, and sugar. Typically, Cordoba makes empanadas
criollas containingground meat, carrots, egg, onion, garlic, olives and
raisins.
Catamarca, La Rioja: Empanadas Catamarqueas and Riojanas tend to
have garlic, potatoes, ground beef, onion and olives as the fillings.
Cuyo (Mendoza, La Rioja, San Luis, San Juan): Contains ground beef,
onions (yellow and/or green), green olives, hard boiled eggs, and various
spices (cumin, paprika, oregano, etc.)
Entre Rios: The empanadas here are often stuffed with milk-soaked rice.
Corrientes, Misiones, and Formosa: Empanada pastry is occasionally
made with manioc flour, and although beef as a filling predominates, fish is
not unusual.
La Pampa: Here, empanadas reflect the crossing of various regional
influences from Buenos Aires, Cordoba, Mendoza, and Patagonia. The
most frequent empanada fillings can include red peppers, carrots, hardboiled egg, and currants.
Patagonian provinces (Neuqun, Ro Negro, Chubut, Santa
Cruz and Tierra del Fuego, and Islands of the South Atlantic): The most
frequent filling is lamb, although in the coastal zones, seafood, is common.
In Neuqun, the usual condiment is merken.

Bolivia[edit]
Bolivian empanadas are made with beef, pork, or chicken, and usually contain potatoes, peas and carrots, as
well as a hard-boiled egg, an olive, or raisins. They are calledsalteas and are moon-shaped pouches of dough
customarily seamed along the top of the pastry. Salteas are very juicy and generally sweeter than the Chilean

variety, though levels of spiciness differ. In the afternoons, fried cheese empanadas are served, sometimes
brushed with sugar icing.

Brazil[edit]
The traditional Spanish empanada is a relatively recent addition in Brazilian cuisine, probably through influence
of neighbouring countries such as Argentina, Uruguay and Chile. Rather, the Brazilian pastel is a similar,
though distinct, dish with a more flaky, pastry-type crust than the dough used in the empanada. Also, it is
usually fried. When baked, using a slightly different kind of pastry, it is called pastel de forno or pastel
portugus (Portuguese pastel), though its Portuguese origins can be disputed. When prepared at home or
served in parties, they're small half-moons with a radius usually about 5 cm (2 inches). When bought as a
snack, they are often rectangular and about twice that size. Pastel is traditionally accompanied by sugarcane
juice, which is fresh squeezed.
The pastel is a very common food with a variety of stuffings like: pizza, mozzarella, chicken with catupiry,
beef, heart of palm, small shrimps, pork; and also sweet "pastis", filled with brigadeiro, goiabada (and
goiabada with cheese), doce de leite.
Another dish that is similar to the empanada is the empada, a pastry pie the size of a muffin, that is baked in
small steel or aluminium shells in the oven. The empada is commonly filled with chicken, chicken with cream
cheese (catupiry), heart of palm, and sometimes beef. It resembles the English pork pie in appearance, except
for its size which is much smaller. The empada dough will usually contain some kind of fat such as lard or
hydrogenated fat to give it a crusty shell.

Cape Verde[edit]
Cape Verde cuisine features the pastel, as well. Cape Verdean pastis are often filled with spicy tuna fish. One
particular variety, the pastel com o diabo dentro (literally: Pastel with the devil within), is particularly spicy, and
is made with a dough made from sweet potatoes and cornmeal.[7]

Chile[edit]
Chilean empanadas don't have a wide range of fillings, the three types are: One is baked and filled with pino, a
traditional filling consisting of ground beef, onions, raisins, black olives, and boiled egg. The second is usually
filled with seafood and fried. The third type contains cheese and may be baked or fried, although the latter form
is more common.
Many variations on each of these basic types are found (e.g.: pino without raisins and olives, all kinds of
seafood such as mussels, crab, prawns, or locos (similar to abalone), and mixed shrimp/cheese, etc.). They
are considerably larger than the Argentine type, usually with one empanada being enough for a meal.
Sweet empanadas can also be found, though they are less popular. Of these, the best known is a small pastry
filled with a pear paste (empanada de pera)

Colombia[edit]
Colombian empanadas can be either baked or fried, but are usually fried, with a major difference being they are
almost always made with a crunchy cornmeal exterior, rather than with white flour as found in Argentina or
Cuba. The ingredients used in the filling can vary according to the region, but it will usually contain components
such as salt, rice, beef or ground beef, shredded chicken, boiled potatoes, cheese, hard-boiled eggs, and peas.
In the department of Valle del Cauca, they are generally filled with ground meat, yellow potato, or Creole
potato. They are also served with peas, tomato, cilantro, and many other spices. In the city
of Medelln, chorizo-filled empanadas can be easily found, because of the city's love of pork and chorizo meats.
In the Caribbean Region, empanadas are fried, the pastry is corn-based, and fillings include ground meat,
shredded chicken, and ground costeo cheese. In the Amazonic regions of Colombia, such as the area of the
city of Leticia, many sweet empanadas can be found, because of the high demand and high supply of tropical
fruits of the region. Many of these empanadas are filled with some sort of jam, consisting of these types of
tropical fruits, such as lulo, zapote, and many more, which can all be found in the Amazon regions of Colombia.
However, radical variations can also be found (cheese empanadas, chicken-only empanadas, and
even trucha (trout) empanadas). The pastry is mostly corn-based, although potato flour is also used.
In Santander and Norte de Santander, is known as Pasteles and are prepared with wheat flour pastry is the
most popular, with a variety of fillings that may include pineapple and even mushrooms, but the empanadas of

ground or pured manioc (stuffed with rice, shredded chicken, or minced meat, and usually, chopped hardboiled egg and cilantro) are a representative traditional food.[citation needed]

Empanada costea
Colombian empanadas are usually served with aji (also called picante and aj pique by some people), a sauce
made of cilantro, green onions, red or black pepper, vinegar, salt, and lemon juice, and often, bits of avocado.
Bottled commercially made hot sauces are also used to add flavor to the empanadas. The sauce is normally
prepared with a spicy kick, balancing very well with the nutty, neutral taste of the meat, potato and spices that
make up the typical Colombian empanada. They are also known to contain carrots and chicken. Another
variety includes stuffed potatoes (papas rellenas), a variant with potato in the pastry instead of maize dough;
they have round shapes.[citation needed]
In the Cauca department, the pipian empanadas are made with peanuts and a special type of potato
called papa amarilla due to its yellow color. In Colombia, empanadas can be easily found on street corners, as
it is one of the most famous and popular foods in the general public, followed by arepa and pandebono. Many
of the empanadas found in Colombia are homemade, and the recipes have been brought down through
generations, eventually turning into a national obsession. One of the most famous bakeries in the Republic,
based in Cali, Colombia and called El Molino, introduced the spinach empanada, which is filled with both green
spinach and cottage or ricotta cheese. In the poorer areas of Colombia, the producers of these popular
empanadas are made with the same spinach, but use queso campesino, queso paisa of Medelln, or parmasan
cheese instead of cottage or ricotta cheese. Empanadas in Colombia are a favorite in most of the bigger cities,
such as Cali, Bogot, Barranquilla, or Medelln.

Costa Rica[edit]
Costa Rican empanadas are normally made with a corn dough filled with seasoned meats (pork, beef, or
chicken), or cheese, beans, or cubed potato stew, and then folded and fried. A typically sweet version made
with wheat dough is filled with guava, pineapple, chiverre, or any other jelly and dulce de leche, and baked.
Another version is made with sweet plantain dough, filled with seasoned beans and cheese, and then fried.
Empanadas filled with gallo pinto are becoming a popular alternative for active people who need a quick
breakfast.
In the Limn province, the are variation of empanadas called pat filled with a spicy stuffin, and also platinta (derived from the English "plantain tart") which is sweet.

Cuba[edit]
Cuban empanadas are typically filled with seasoned meats (usually ground beef or chicken), folded into dough,
and deep-fried. Cubans also sometimes refer to empanadas as empanaditas. They can also be made with
cheese, guava, or a mixture of both. It can also be made with fruit, such as apple, pears, pumpkins and
pineapples.
These are not to be confused with pastelitos, which are very similar, but use a lighter pastry dough and may or
may not be fried. Cubans eat empanadas at any meal, but they usually consume them during lunch or as a
snack.

Aruba, Bonaire & Curaao[edit]

Pastechis are typically filled with Gouda cheese, meat, tuna or other fish. The dough is made from flour, eggs,
and lard or butter, slightly sweetened. Pastechis are deep-fried.

Dominican Republic[edit]
Referred to by Dominicans as pastelitos (little pies), Dominican empanadas are traditionally fried and stuffed
with savory fillings, such as cheese or meats (seasoned ground beef, shredded chicken, or pork), and
garnished with chopped olives, onions, raisins and/or eggs. A variety also exists in which the dough is made
from cassava flour (or wheat flour), called catibas. They are often consumed as street food bought from
vendors, but are also made at home as special additions to holiday meals.

Ecuador[edit]
Ecuadorian empanadas vary depending on the region of the country. In the highlands there are two main types
of empanadas: de morocho, which are made of a special kind of corn, filled with rice, peas and beef and are
deep fried; and de viento, which are made out of regular flour, eggs and other components and filled with
cheese. This second kind of empanada is usually served with sugar spread over the top. On the coast, the
principal type of empanada is the plantain empanada which is made out of plantain and filled with cheese, beef
or shrimp.

El Salvador[edit]
Salvadorians often use the term empanada to mean an appetizer or dessert made of plantains stuffed with
sweet cream. The plantains are then lightly fried and served warm with a sprinkle of sugar. They also
sometimes include red fried beans.

Ghana[edit]
In Ghana, traditional-style empanadas called "meat pies" are made with a pastry shell and meat or tuna filling.

Haiti[edit]

Haitian patties
Main article: Haitian patty
In Haitian cuisine, a very popular meat-filled pastry similar to the savoriness of the empanada, but with a puffy
pastry crust similar to the Cuban pastelito, called a pate. It demonstrate a very African culinary aesthetic paired
with a very Frenchsophistication. It is essentially a meat-filled turnover filled with ground beef, salted
cod (bacalao), smoked herring (food), chicken, and ground turkey topped with spices. The dough is then sealed
and baked. It is regularly eaten on festive occasions and often served at local street vendors, especially at
the Haitian Carnival; Haiti's largest annual festivity held in its capital ofPort-au-Prince.

India[edit]
In India, there are many varieties of empanadasmostly with sweet fillings. In North India (Uttar Pradesh,
Madhya Pradesh and Rajasthan) they are called gujias. Gujias are sweet and are made typically at festival
timeespecially Holi. They are made with a filling of dry fruits, khoya, etc. In South India they are called
Karjikayi. In Maharashtra they are made during the Ganapati festival and also for Diwalithey are called
Karanjis. In Gujrat they are called Ghugra.

In Goa, the Catholics make two variants: one for Christmas with a coconut, jaggery and dry fruit filling called
Neories/ Nevries, and patties (pattisam) made all year round with beef and/or certain vegetables .

Indonesia[edit]

Panada snack in Indonesia with spicy skipjack tuna filling

In Indonesia, it is known as panada or pastel. The Northern Celebes version, called panada, has thick crust
made of fried bread, giving it bread texture, and is filled with spicy tuna or cakalang fish (skipjack tuna) and chili
peppers. The other less spicy version, called pastel, has thin crust to make it crispy, and fillings typically include
finely diced potatoes, carrot, green onions, chicken, garlic, and white pepper; some people add glass noodles.
A less common version can also be found, filled with curried chicken and/or potatoes with one quail egg.
Another version, the pastel tutup, has the same fillings as pastel, but in pie form like chicken pot pie, only with
the soft thick crust made of mashed potatoes. Pastel tutup is baked instead of fried.

Jamaica[edit]
A Jamaican patty or "pattie" is a pastry containing various fillings and spices baked inside a flaky shell, often
tinted golden yellow with an egg yolk mixture or turmeric. It is made like a turnover, but is more savory. As its
name suggests, it is commonly found in Jamaica, and is also eaten in other areas of the Caribbean, such as
Costa Rica's Caribbean coast. It is traditionally filled with seasoned ground beef, but fillings now include
chicken, shrimp, lobster, fish, soy, ackee, mixed vegetables or seasoned ground beef with cheese. In Jamaica,
the patty is often eaten as a full meal, especially when paired with bread. It can also be made as bite-sized
portions and is then referred to as a cocktail patty.

Maldives[edit]
The Maldivian empanada, locally known as patty, is a pastry that contains spicy tuna fillings accompanied by
chopped onions, chopped garlic, potato and of course, the Maldives chili.

Malaysia and Singapore[edit]

In Malaysia, it is called karipap or curry puff, one of the traditional snacks for breakfast. Another version of this
snack is known as epok-epok and teh-teh, which is smaller than the curry puff. The filling can vary, some
use sweet potatoes or plain potatoes. Other varieties of the epok epok are filled with a half-boiled egg instead
of chicken. Another alternative is canned sardines and serunding derived from fish.
Manufacturers have developed a version of the curry puff that can be frozen and later reheated by the
consumer. These are suitable for the export market and can be produced in volume for shipment to various
regions, such as the Middle East, where there is demand. In addition, new fillings such as tuna, have been
tested.
At Indian food stalls, it is quite common to find vegetarian curry puffs with potatoes, carrots, and onion as
fillings.

Marianas Islands[edit]
The Chamorro people of Guam and Saipan make an empanada filled with ground, toasted rice, red chili, black
pepper, garlic and annatto. The pastry is made from masa harina and is deep fried.[8]

Mxico[edit]

A southern Mexican empanada filled with Queso Oaxaca, epazoteand flor de calabaza
Mexican empanadas can be a dessert or breakfast item, and tend to contain a variety of sweetened fillings
which change drastically from region to region; these include pumpkin, yams, sweet potato, and cream, as well
as a wide variety of fruit fillings. Meat, cheese, and vegetable fillings are less common in some states, but still
well-known and eaten fairly regularly. Depending on local preferences and particular recipes, the dough can be
based on wheat or corn, sometimes with yuca flour. The state ofHidalgo is famous for its empanadas,
or pastes, as they are locally known. These trace their origins from the Cornish pastiesimported by British
miners. Also, syrup or fruit drizzle is often poured onto the Empanada for a distinct sweetened flavor.
In Chiapas, empanadas filled with chicken or cheese are popular dishes for breakfast, supper or even as
snacks.
In Tabasco, typical empanadas are made of corn dough and filled with a mince beef dish and served with a
garnish of cabbage and salsa.

Nigeria[edit]
In Nigerian cuisine, these pastries are commonly referred to as "meat pies". They are usually stuffed with
carrots and potato with the meat being either beef, lamb, or chicken.

Panam[edit]
Empanadas are usually filled with ground beef, but sometimes may also be filled with shredded chicken, white
cheese or yellow cheese. They are made of flour or cornmeal and usually deep fried, but can also be baked. In
the city of Coln, due to a heavy Caribbean influence, they also fill them with plantain puree, bake them, and
call them "plantain tarts" (tartas de platano). They are smaller than their counterparts elsewhere in Latin
America and are considered snack, appetizer, or luncheon food.
The Carimaola is another item similar to an empanada. They are made of yuca (cassava), usually filled with
ground beef and deep fried.

Paraguay[edit]
Paraguayan empanadas are similar to the Argentinian ones. They are fried or baked, with a variety of fillings.
The traditional ones contain ground beef or shredded chicken with green onion, parsley and hard-boiled eggs.
Some other popular types are jamn y queso (ham and cheese), palmitos (heart of
palm), choclo (corn), huevo (egg), andmandioca (cassava). The mandioca empanada is commonly referred
as pastel mandi'o, and it is unique in this country, usually served in the San Juan festival. Paraguayans like to
eat their empanadas with bread. Most commonly eaten in the morning hours (after breakfast and before lunch).

Per[edit]

Peruvian empanadas
Peruvian empanadas are similar to Argentine empanadas, but slightly smaller. They are usually baked. The
most common variety contains ground beef, seasoned with cumin, hard-boiled egg, onions, olives, and raisins;
the dough is usually sprinkled with icing sugar. They are commonly sprinkled with lime juice before eating. Also
very popular are cheese-filled (or cheese-and-ham-filled) ones besides chicken-filled one.
Recently, "modern" empanadas, with a variety of filling have appeared, e.g.: chicken-and-mushrooms, shrimp
or aj de gallina.
In southern Per, similar to Bolivia, salteas (Argentinian empanadas) or Bolivianas (very similar to salteas)
are served.

Philippines[edit]
Filipino empanadas usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins
(somewhat similar to the Cuban picadillo) 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, or garlic chives (kutsay in Cebuano and Tagalog; k-chhi in Lan-nang).
Another traditional Filipino empanada which is currently experiencing a revival is the empanada de calisquis,
which has a very flaky, crust somewhat similar to flaky pastry, but has a crunchier mouth-feel due to it being
deep-fried. Calisquis (kaliskis) translates to (fish) scales, as the flakes of the crust resemble scales coming off.
Empanadas in the northern part of the Ilocos are different. These usually have savoury fillings of
green papaya, mung beans, and sometimes chopped Ilocano sausage(chorizo) and egg yolk.[9] Rather than the
soft, sweet dough favoured in the Tagalog region, the dough used to enclose the filling is thin and crisp, mostly
because Ilocano empanadas use rice flour coloured orange with achuete (annatto), and is deep-fried rather
than baked.[10]

Puerto Rico[edit]
Puerto Rican cuisine has several dishes related to the empanada. The closest to those of neighboring
countries is called (little empanada). The empanadilla is made of wheat or cassava flour dough, lard and
sometimes vinegar. It is filled with chicken, picadillo, chorizo, or turkey, spinach, cheese, marinara
sauce and mozzarella (known as an empanadilla de pizza or an empanadilla de lasagna), or cheese with fruit.
Cassava empanadas are usually filled with seafood. They are very popular as beach food and
in cuchifrito stands.
A similar dish is the pastelillo, which uses a higher proportion of lard and adds annatto powder in the pastry
mix, making it yellow in color, and fried. Common fillings arecheese, guava paste, beef, crab, fish or chicken.
They may also be found in the varieties of pizza or lasagna. These should not be confused with another form
of pastelillo, which uses puff pastry, is filled with either meat or fruit paste (mostly guava) and either left plain or
topped with powdered sugar or sugar glaze/honey.
The Puerto Rican empanadilla pastry should not be confused with what is known as an empanada in Puerto
Rico, which is steak, chicken breast or fish fillet breaded in flour and fried, much like Wiener Schnitzel.
Overall, Puerto Rican 'pastelillos' are known for being the most delicious cuisine in the world, as so is all of their
delicious food.

Spain[edit]

Pieces of Galician empanada

In Spain, empanadas and empanadillas are two different types of cooking a similar thing. Empanadillas are
often made from a rather thin, pliant, but resilient wheat pastry, cut into a round shape, stuffed and folded. The
filling varies, but tuna, sardines or meat are used most commonly in a tomato puree, garlic and onion sauce.
Spanish empanadillas are often fried in olive oil but can also be found baked.
In Galicia, the empanada can also be prepared similar to a pie, with a variety of fillings like cod, pork loin,
cocles, mussels or octopus, the empanada galega (Spanish: empanada gallega). Empanadas can be eaten at
any time of the day.

Sri Lanka[edit]
In Sri Lanka, empanadas are called "patties", and are made with a tuna and potato filling. Patties are either
baked or deep fried in coconut oil.

United Kingdom[edit]
See Cornish Pasty.

United States[edit]
Creole cuisine empanadas are commonly eaten in the United States, especially in the South and the
Southwest. In Louisiana, empanadas are savory meat pies, commonly made in South and North Louisiana
by Creoles. They are a half-circle flaky crust, filled with seasoned pork, beef, chicken, and cheese. In the
Southeastern United States, a similarly prepared dessert is referred to as "fried pies". They typically consist of
a pastry filled with a filling made from fresh or reconstituted dried fruit such as apples, apricots, peaches or
sweet potatoes.[11][12][13] The filling is placed in a dough circle, folded over in half, and then fried.

New Mexico empanadas fried in lard

Among the Spanish and Mexican families who colonized New Mexico, a winter tradition consists of gathering to
making sweetmeat empanadas for Christmas. These small empanadas are made with hand-ground cooked
pork, sugar, toasted local pion, cinnamon, cloves, and nutmeg, sealed in tortilla-like dough, then deep-fried in
lard until lightly golden brown. Variations include making them from beef, and using different nuts or spices.
Gathering the family to make and share these sweetmeat empanadas is one of many traditional New Mexico
foodways that continues to thrive.[14]

Uruguay[edit]
Uruguayan empanadas are generally made from wheat flour and can be fried or baked. There were introduced
by the Spanish and Italian settlers in the middle of the 20th century. The most common empanadas are those
with beef, but also other kinds, such as ham and cheese, olives, fish and spicy stuffing are made.
The most famous sweet empanadas in Uruguay are those that combine dulce de
leche, quince and chocolate covered by sugar or apple jam.

Venezuela[edit]
Venezuelan empanadas use corn flour-based dough and are fried in oil or lard. The stuffing varies according to
region; most common are white salty cheese, shredded chicken or beef and ground beef.
Other types use fish (shredded school shark or cazn), caraotas or black beans, llanero white
cheese, guiso (meat or chicken stew made with capers, red bell peppers, tomatoes, onions, garlic,
olives, panela, red wine, and Worcestershire sauce). Oysters, clams, shrimp and other types of seafood are
used as fillings in the coastal areas, especially on Margarita Island. Also, it can be made of fried ripe plantains
(tajadas) and white cheese, which has a sweet flavour.
An empanada filled with meat, black beans (Venezuelan-style), and fried ripe plantains (tajadas) is
called empanada de pabelln, after Venezuela's national dish, thepabelln criollo.
When the empanada is cut open after deep frying, and doctored with added fillings, it is called empanada
operada, a term which refers to a surgical intervention (operacinin Spanish).
The empanadas can be eaten at any time of the day, but are usually consumed as a breakfast, and are
frequently served with guasacaca and/or hot sauce.
To distinguish the types of empanadas in Venezuela, it is common to call those made with a wheat flour-based
dough (or pastry) and baked empanada Chilena; Venezuelan empanadas are made with a corn flour-based
dough.

Virgin Islands[edit]
The Virgin Islands version of empanadas are called pts. They are served as a snack or street food. Filled
with beef, chicken, saltfish, conch, lobster or vegetables, pts are made with flour and are usually fried.

Similar dishes[edit]
Many other world cuisines have dishes very similar to the empanada. These include:

Bnh gi (bnh xp) and other types of bnh from Vietnam

Brek and pogaa from Turkey and areas of the former Ottoman Empire
Bridie, baked pastry filled with spiced beef and onions,
from Forfar, Scotland.
Calzone and panzerotti from Italy
Curry puff from Malaysia and countries with Malay populations
Goat roti, goat curry in flatbread from the east of India
Gujia from India filled with sugared coconut, nuts and sweet, but no meat
Jamaican patty
Jiaozi from China, also called mandu in Korea and gyza in Japan
Kajjikaya from Andhra Pradesh, India, similar to fried empanadas filled with
sweetened, dried coconut
Khuushuur, from Mongolia, commonly made with mutton or beef,
or whitefishwhen within the vicinity of Lake Khuvsgul.
Kibbeh, from Lebanon/Levant, with lamb meat encased in bulgur dough
Karanji from Maharashtra, India, filled with fried and sugared coconut
Knish, a dish associated with Ashkenazi Jews.

Knysh, a dish from Ukraine

Kubdari, a traditional dish of Svan people in Georgia
Momo, deep-fried, from Tibet, Nepal and northeast India
'Mpanatigghi, a traditional dish of Modica
Natchitoches meat pie, fried or baked pastry turnover filled with ground
beef, pork, onion, garlic and spices
Pastel, a similar Brazilian dish with a more flaky, pastry-type crust
Pasty, Cornish baked pastry filled with beef and potato,
from Cornwall, England
Pierogi, bierock and runza from Slavic countries and the Midwest United
States
Pragi or prdzii from Latvia
Pirozhki, from Russia and nearby countries
Samosa from South Asia
Scovard, mainly used in the plural scoverzi, from Romania,
especiallyTransylvania, fried in a pan and usually filled with various types
of cheese, with or without dill
Stromboli (which is Italian American)
Hot Pockets, prepared, mass-marketed food from the United States
Strudel, from Germany and areas of the former Habsburg Empire

Turnover (food)
i brek

See also[edit]

References[edit]
1.
2.
3.
4.
5.

6.
7.
8.
9.

10.
11.
12.
13.

Jump up^ "Historia de la empanada criolla". Dra. Susana Barberis.

Retrieved 8 July2010.
Jump up^ Penelope Casas (1982), The Food, Wines, and Cheeses of
Spain, Alfred A. Knopf, New York 1982 (p. 52)
Jump up^ "Breve historia de la alimentacin en Argentina". Liliana
Agrasar. Retrieved8 July 2010.
Jump up^ Adamson, Melitta Weiss (2004). Food in medieval times.
Greenwood Publishing Group. ISBN 0-313-32147-7.
Jump up^ Lady Brighid ni Chiarain. "An English translation of Ruperto
de Nola's 'Libre del Coch'". Stefan's
Florilegium, http://www.florilegium.org. RetrievedJanuary 31, 2011.
Jump up^ Clifford A. Wright (1999), A Mediterranean Feast, William
Morrow, New York (p. 573)
Jump up^ Hamilton, Cherie. 'Cuisines of Portuguese Encounters'
Hippocrene Books. 2001.
Jump up^ Chamorro empanada recipe,
Jump up^ Ian Ocampo Flora (April 23, 2010). "Vigan Empanada and
the gastronomic treats of Ilocos". http://www.sunstar.com.ph.
Retrieved 30 December 2010.
Jump up^ "Vigan Empanada". http://www.fliptravels.com. Apr 29,
2010. Retrieved30 December 2010.
Jump up^ yam reference
Jump up^ yam reference
Jump up^ yam empanada receipe

14. Jump up^ http://tutube.nalip.org/_Empanada-Day-GatheringGenerations/video/710695/18188.html

External links[edit]

How to Make EmpanadasStep-by-step guide with pictures on how to

make empanadas.

Categories:

Caribbean cuisine

Cuisine of the Southwestern United States

Latin American cuisine

Portuguese cuisine

Savoury pies

Spanish cuisine

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