Exploring Empanadas: Anthropology of the Tapas Treat

Updated on August 12, 2017
Carb Diva profile image

Exploring food facts, folklore, and fabulous recipes... one ingredient at a time.

From A (Arabia) to Z (Zanzibar)

One thousand years ago the poet Ishaq ibn Ibrahim-al-Mausili penned an ode to the sambusak, a Persian meat-filled pastry that could be prebaked and stored as on-the-go nourishment for hungry travelers.

Over the next 300 years knowledge of spices, silk, and treasures in distant lands shifted from fable to fact. Muslim merchants carried the sambusak, samosa-like hand pies, along the ancient trade routes—east to India and west to North Africa. And that was just the beginning. The popularity of the sambusak continued to spread as each area adapted the pastry to take advantage of locally sorced ingredients.

When the Moors invaded the Iberian Peninsula, they brought customs and traditions with them; as you know, a significant part of every culture is the foods they eat. So, in the 8th century A.D. the sambusak becaume the Spanish empanada. (The word empanada comes from the Spanish verb empanar which means to cover with bread.)

The empanada traveled with the conquistadors to the New World where it was quickly adopted and became a popular part of Argentine cuisine, and from there it spread throughout the Western world, each region adapting it to their tastes, preferences and local ingredients. Some used butter in the pastry while others favored beef fat. Corn masa often replaced wheat flour while yucca or plantain appeared in the Caribbean empanada as the starch of choice.

Empanada Flavors and Fillings, by Country


  • Argentina – ground beef spiced with cumin, onion, green olives, and raisins
  • Belize – masa (corn) pastry filled with fish, chicken, or beans
  • Bolivia – rich stew-like combination of beef or chicken, potato, peas, carrots, and quail egg
  • Brazil – chicken, beef, or shrimp; cheese, olives, and heart of palm
  • Cape Verde – spicy tuna fish
  • Chile – Beef and onion, with onion being the greater part of the filling
  • Colombia – corn (not wheat) flour pastry, fried and filled with rice, beef, hard-boiled eggs
  • Cuba – seasoned meats (beef or chicken)
  • Ecuador – peas, potatoes, steamed meat
  • India – mostly sweet fillings (coconut, cashews)
  • Indonesia – spicy skipjack tuna
  • Marianas Islands – toasted rice, red chili, garlic, and annatto.
  • Philippines – ground beef, pork or chicken; potatoes, onions, raisins
  • Sardinia – lamb, potatoes, sundried tomato, garlic, saffron
  • Sicily – almonds, walnuts, chocolate, sugar, cinnamon, cloves and minced beef
  • Venezuela - a duplicate of the empanada of Colombia; corn flour, deep fried.

Basic Empanada Dough

Ingredients

  • 1 ¾ cups flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1/3 cup olive oil
  • 4 tablespoons ice water

Directions

  1. Combine flour, salt and baking powder in a large mixing bowl; make a well in the center of the dry ingredients.
  2. Stir together oil and water; pour into well. Toss all ingredients gently with a fork to combine. If mixture seems dry add up to one more tablespoon of ice water.
  3. Knead on lightly floured surface about 8 to 10 strokes to form a cohesive dough. Press into a disk shape; wrap in plastic wrap and chill 30 minutes.
  4. Remove dough from refrigerator. Cut into 8 equal-sized wedges and roll each wedge into a ball.
  5. Roll out each ball of dough into a 6-inch circle on lightly floured surface.
  6. Fill and crimp. If baking, preheat oven to 400 degrees F. Place filled empanadas on parchment-lined rimmed baking sheet. Bake 20-25 minutes, until lightly browned.
  7. If frying heat about 2 cups canola or other neutral oil in heavy pan over medium-high heat. Working in batches of 2 or 3 at a time (don't crowd the pan) add empanadas to oil and fry until golden, about 30 seconds per side. Place on cooling racks lined with paper towels to drain. Serve warm.


How to Crimp (Seal) Empanadas

crimp the edge to seal in the filling
crimp the edge to seal in the filling

Bake or Fry. The Choice is Yours

empanadas can be baked
empanadas can be baked
or fried
or fried

Recipes

Recipes In This Article

Meat

  • Sausage and egg breakfast empanadas
  • Beef and potato empanadas
  • Chicken and olive empanadas
  • Shrimp empanadas

Vegetarian

  • Vegetable empanadas
  • Spinach-artichoke empanadas
  • Potato and goat cheese empanadas
  • Avocado, black beans, queso fresco empanadas

Dessert

  • Salted dulce de leche dessert empanadas
  • Rosemary-infused strawberry empanadas
  • Dulce de leche churro empanadas
  • Chocolate s'mores empanadas

Sausage and Egg Breakfast Empanadas

Source

Mom always said that breakfast is the most important meal of the day. So why do we eat cold cereal and toast? That's pretty much how I start my day Sunday through Friday. But on Saturday, I have an extra cup of coffee, linger over the newspaper (with a kitty on my lap, of course), and luxuriate with a meal that always includes eggs (I allow myself one), meat of some kind (turkey bacon is my fave, but I won't say no to turkey sausage), and potatoes or some other wonderful starchy carb-laden gift from my pantry.

These breakfast empanadas by Melissa certainly fit the bill.

Beef and Potato Empanadas

Jonathan Melendez is an author, cook, baker, blogger, food photographer...and everything I want to be when I grow up.

His food blog is amazing!

He shows us step-by-step (with lots of photos) how to make amazing food. And here he is sharing his gift for making beef and potato empanadas. Seriously, you must look at this post! He makes his own dough, a savory filling (and acknowledges that you could use ground turkey or chicken in lieu of the beef), and guides you through all the things you need to do to make this in your own kitchen. It's almost like having him right there at your side.

Chicken and Olive Empanadas

Ingredients

  • Basic empanada dough (see above)
  • 1/2 pound boneless skinless chicken breast, cut into 1/2-inch dice
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced tomato
  • 1/4 cup water
  • 2 tablespoons dried currants
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped green olives stuffed with pimiento
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 2 tablespoons dry bread crumbs

Directions

  1. Place all ingredients EXCEPT the dry bread crumbs in a large skillet. Cook over medium-high heat until the chicken is cooked, stirring occasionally.
  2. Allow chicken mixture to cool slightly then place in the bowl of a food processor. Pulse until coarsely ground. Transfer to a large mixing bowl and stir in dry bread crumbs.
  3. Refrigerate until cold, about 1 hour.

Shrimp Empanadas

Andrea lives in Brazil and is the author of the blog TravelEatTell. Her recipe for shrimp empanadas is typical of the dishes made in her country.

Vegetable Empanadas

Source

Jamie Geller expends more energy in one day than I have had in a lifetime. She is a published cookbook author, has her own magazine, creates recipes and videos, has 6 (six!) children, and manages the blog JoyofKosher.com. She's been called the Queen of Kosher, the Jewish Rachel Ray.

Her veggie empanadas are tasty, fresh, fast, and healthy.

Spinach-Artichoke Empanadas

Source

Lyuba says "I'm the cook, photographer and author behind Will Cook For Smiles...created in February, 2011 as a way for me to share recipes with friends and family. It started as a hobby blog that saw about 20 visits a week, most of them from my family, and turned into a successful recipe website where I share my culinary adventures with thousands readers a day. This site features my original recipes and mouthwatering photos."

Lyuba's photos are inspirational, and I think you'll love her spinach-artichoke hand pies.

Potato and Goat Cheese Empanadas

Source

Honest Cooking is an international online culinary magazine that hopes to change the face of online food media. They feature over 900 of the world’s most interesting food & beverage writers, bloggers, photographers and Chefs. If, like me, you are a foodie, you could honestly lose hours of your life on this website.

When I began to research the topic of empanadas, I knew I would want to strike a balance between meat-filled and vegetarian recipes. That quest led me to Honest Cooking, and this wonderful creation. Potato and Goat Cheese Empanadas, by Rachel Hartley. This take on empanadas is Peruvian inspired, and the accompanying recipe for avocado chimichurri is an added bonus.

Avocado-Black Bean-Queso Fresco Empanadas

Source

Analida is my kindred spirit. She loves to share ethnic stories, foods, and a bit of history for those who visit her blog ethnicspoon.com. She created and shares with us a wonderful vegetarian Avocado-Black Beans-Queso Fresco Empanada.

Salted Dulce De Leche Empanadas

One of the contributors to Hispanickitchen.com is Sonia Mendez Garcia. She created a swoon-worthy sweet-salty dessert empanada that I know you will love.

Rosemary-Infused Strawberry Empanadas

Source

Oh be still my beating heart! Fresh strawberries are sitting on my kitchen counter as I write this, and my rosemary bush is in desperate need of clipping. I'm pretty sure these Rosemary-Infused Strawberry Empanadas will be today's dessert course.

Dulce De Leche Churro Empanadas

Source

I can't think of a better way to end this article. This is truly the grand finale, the trifecta. The flavor of churros, plus dulce de leche, AND a Mexican chocolate dipping sauce all in one yummy place?? Ohmygoodness!

Thank you Cafedelites.com for this amazing recipe for Dulce De Leche Churros!

Questions & Answers

    © 2017 Linda Lum

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      • Carb Diva profile imageAUTHOR

        Linda Lum 

        12 months ago from Washington State, USA

        Shauna - The diet can wait until tomorrow, right? Thanks for your support. You are always so generous with your praise. Hugs!

      • bravewarrior profile image

        Shauna L Bowling 

        12 months ago from Central Florida

        Rosemary infused strawberries sound wonderful. I love rosemary!

        So many of these recipes are tantalizing my taste buds. From the breakfast empanada to spinach artichoke, potato and goat cheese, baked apple...... Yumm!

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        13 months ago from Washington State, USA

        Manatitta, I LOVE to tell stories, and that is why I try to add a bit of history to my food articles. My daughter is a vegetarian (for 17 years) and so I am always looking for new dishes to prepare for her.

        If you enjoy the stories look at my profile--there you will find information on my new food history book.

      • manatita44 profile image

        manatita44 

        13 months ago from london

        Well, a lot of of great and scrumptious pictures and delicioso empanadas. I found the bit of history very interesting. Perhaps the influence got to the caribbean, as we make the coconut tat, which is wrapped very similar and I dare say very sweet. I have problems with sugar and wheat now, but I do like your vegetarian alternatives with the potato and goat's cheese.

        A very detailed recipe Hub as usual.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        13 months ago from Washington State, USA

        Eric, you've stumped me so you win the door prize. I have no idea what 'we oh ka vekee' could be, and darn I bet it's good. I've had fry bread and it's exceptional. I'm glad you found this and enjoyed it.

      • profile image

        EricDierker 

        13 months ago

        Fantastic and exceptional and wonderful. I have no way of spelling these but I will try to do it in English form. Bu'n - Vietnamese. Piki - Hopi and Navajo fry bread - obviously Navajo. All kind of stand alone bread things but easily morphed into a kind of meat inside deal. There is one I just can't find but phonetically it is We oh ka veekee.

        Your history of this is so fun to read.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        13 months ago from Washington State, USA

        Bill, I didn't know that you led such a sheltered life. I really do think you would like these, but admittedly they do require a bit of work in the kitchen (more time than it takes to toast an English muffin). Thanks for stopping by.

      • billybuc profile image

        Bill Holland 

        13 months ago from Olympia, WA

        I not only have never tasted them. I've never heard of them. LOL I don't get out much, Linda!

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        13 months ago from Washington State, USA

        Jason - That's awesome. So good to have you here. Welcome to Hubs.

      • Jason mackenzie profile image

        Jason Mackenzie 

        13 months ago from Perth WA 6000

        Hi Linda, I'm always a fan of all types of food and I enjoy learning cultures of different types of food! I'll definitely keep an eye of your upcoming posts!

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        13 months ago from Washington State, USA

        Thank you Kristen. In addition to my recipes, I tried to find others on the internet that would be easily achievable by any cook at any skill level, and with easy-to-find ingredients. I hope you will give one of these a try. And, if you do, please let me know your thoughts. Have a great day.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        13 months ago from Washington State, USA

        Good morning Rachel - I'm glad this caught your eye. I agree, anything with chocolate works for me. I hope you give these a try.

      • Kristen Howe profile image

        Kristen Howe 

        13 months ago from Northeast Ohio

        Those recipes look enticing nenough to eat. I never heard one before. I would love to try it sometime and make it someday. Thanks for sharing.

      • Rachel L Alba profile image

        Rachel L Alba 

        13 months ago from Every Day Cooking and Baking

        Hi Linda, I never gave empanadas a thought before, so thank you for showing them to me. Of course, I think my favorites are the ones with Mexican chocolate on them. YUMMY

        Blessings to you.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        13 months ago from Washington State, USA

        Yes, John very much like a Cornish Pastie. (I tasted my first one in Vancouver, British Columbia and it was love at first bite). Maybe that should be the focus of my next hub. Thanks for stopping by.

      • Jodah profile image

        John Hansen 

        13 months ago from Queensland Australia

        Wow, Linda, these are my kind of food. When I first read the name of the hub I thought it said "enchiladas". I had not heard of empanadas before, but what a diverse range of flavours and fillings they offer. Remind me of a Cornish Pastie.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        13 months ago from Washington State, USA

        Jason, you are so very welcome, and welcome to my page. I think this is the first time I've heard from you. I have written almost 300 food-related articles. I hope you'll find the time to come back.

      • Jason mackenzie profile image

        Jason Mackenzie 

        13 months ago from Perth WA 6000

        The first time I heard about empanadas was from a tv series called pretty little liars. Since then, I have started exploring empanadas and your article has given me a better idea of what empanadas is. Thanks for writing this awesome article!

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        13 months ago from Washington State, USA

        Oh Flourish, I love you! You are one of the reasons I keep doing this. You sound happy, and that works for me.

      • FlourishAnyway profile image

        FlourishAnyway 

        13 months ago from USA

        The more I read, the tastier this got! I can imagine apple or even a peach empanadas. I've never made one, but there is a first time for everything!

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