Empanadas - A History

First documented in a cookbook published in Catalan in 1520, the Empanada is one of the oldest and most varied dishes, hailing from Spain and covering all of South America.

An Empanada is pastry or bread that is folded over a stuffing then baked or fried. Its name originates from the Spanish verb, empanar, which means to wrap in bread. While this meaning has remained constant, the Empanada has changed greatly over the centuries. When it came to South America, the Empanada was shrunk from a large pie like dish, to a small hand-held dish and continued to evolve throughout this new land with the dough and fillings varying greatly from country to country.

In Argentina, Empanadas often feature as the main course at parties or events, with fish filled Empanadas for Lent and Easter festivities. They are also a popular street food. The dough is usually made from wheat flour, however; the fillings vary from province to province. The north will often cook empanadas at home with traditional recipes such as beef or chicken with cumin or paprika. Whereas the South will use a wider variety of fillings such as ham, fish, boiled egg, onions or peppers. Due to there being such an abundance of fillings, Empanadas are crimped in a variety of patterns to distinguish the filling.

In Chile, the Empanada is considered the most symbolic food of the country. In September, the month that Chile celebrates las fiestas patrias (their independence), it is widely popular to eat empanadas de pino, or meat Empanadas. These are filled with ground beef, fried white onion and often garlic, hard-boiled eggs, olives or raisins. This is served with red wine. Seafood Empanadas are also widely enjoyed and are filled with; crab, prawns, sea snails, clams or oysters, mixed with white onion and fried in oil. This is served with a white wine.

Colombian and Venezuela Empanadas are similar to the style found in the Caribbean. They are made using corn flour, water and salt. They are generally fried. The filling of choice in Colombia is a ground-beef picadillo with onions. In Venezuela, Empanadas are filled with fresh farmer’s cheese, or Pabellón, the national dish of Venezuela. This contains shredded beef, black beans and fried sweet plantains.

Belize Empanadas are made with masa (corn dough). Their traditional stuffing’s include fish, chicken or beans and are typically deep fried.

Mexican empanadas perhaps differ the most. Traditional empanadas with meat, cheese or vegetarian fillings are common. They often include classic Mexican flavours such as; chorizo, beef, cheese, chilies or peppers. The more popular choice, however; are sweet Empanadas. These can include pumpkin, yams, sweet potatoes, cream and many fruit fillings.

Empanada pastry can also be made from cassava flour, green plantain flour and even rice flour. Countries from all over South America have given their own style to the Empanada. Whether it’s corn or flour, baked or fried, meat or fish, sweet or savoury, this classic dish remains one of the favourites for Spain and Latin America.

Our Empanada pastry is light, ready-cut and perfect for making gorgeous Latin Empanadas time after time. Click below to see our Empanada pastry from Único Latina!