Empanada

An empanada is a versatile turnover made of pastry and filling.

The name comes from the Spanish word meaning "to bread." This refers to the way the filling is wrapped or coated in dough. People cook these turnovers by either baking them in an oven or frying them in oil. This food is common across many continents. You can find them in Spain, Portugal, and parts of Africa. They are also popular in South Asia, Latin America, and the Philippines. Because they are self-contained, they are easy to eat anywhere.

Creating an empanada follows a specific culinary process. First, a dough is prepared using ingredients like wheat flour or cornmeal.

Next, a filling is placed onto the dough. This filling can include meat, cheese, tomato, corn, or seafood. The cook then folds the dough over the center to enclose the ingredients. This creates a turnover shape. Finally, the pastry is cooked. Baking produces a different texture than deep-frying. In Ecuador, the "empanada de viento" or "wind empanada" uses thin flour dough.

As these fry, they fill with air and become hollow.

There are many distinct types of empanadas globally. In El Salvador, some are made from very ripe plantains instead of flour.

These are called "empanadas de platano" and are filled with vanilla custard. In Brazil, a similar fried pie is called a "pastel."

These are often rectangular or half-circle shapes with thin, crispy crusts. In Colombia, the dough is typically made from cornmeal. This distinguishes them from many other Latin American versions that use wheat. Colombian empanadas are often served with lime wedges and a spicy sauce called "ají."

The history of the empanada is deeply rooted in the Mediterranean. While the exact origin is unknown, many believe they started in Galicia, Spain.

They appeared in medieval Iberia during the Moorish invasions. Historical records from the 13th century mention "inpanada" or "panada." These were bread products containing fat, meat, or fish. A Catalan cookbook from 1520 by Robert de Nola also lists seafood fillings.

In Galicia, the dish may have evolved from cakes cooked in embers. These were once used as ideal food for travelers. The dough protected the filling from the dust of the road.

Argentina offers a massive variety of regional styles. Each province has its own characteristic recipe. In Salta, "salteñas" are small, juicy, and spicy with potatoes and peppers.

In Tucumán, the city of Famaillá holds an annual National Empanada festival. The "empanada creole" is very important there. In San Juan, the fillings have a higher proportion of onion. This makes them juicier and slightly sweet. In Buenos Aires, the Creole empanada is so significant that it is a Cultural Heritage of Food and Gastronomy.

Specific regional ingredients create unique flavors. In the Philippines, the Ilocos empanada is very distinct.

The dough is made from rice flour and annatto, which gives it an orange color. It is often filled with mung beans and Ilocano sausage. In Sicily, Italy, you can find "sfincione."

These are half-moon shaped and contain a unique mix of minced beef, chocolate, and cinnamon. This combination likely arrived via Spanish rule in the 16th century. In Belize, they are known as "panades" and are often sold as street food.

Empanadas connect different culinary traditions through shared methods. They show how ingredients like corn or wheat change based on what is available locally. In Mexico, empanadas use fried corn paste called "masa."

This makes them similar to other corn-based foods like "gorditas." In Indonesia, the "panada" shows Portuguese influence in North Sulawesi. It features a thick crust made from fried bread. Whether they are sweet or savory, these turnovers remain a vital part of many global food cultures.