Discover the culinary ancestry of empanadas: a global delight with a surprising origin
What To Know
- In the 19th and 20th centuries, a wave of immigration from Latin America brought empanadas back to Europe, where they gained a foothold in countries such as France, Italy, and the United Kingdom.
- The fillings are then placed in the center of each circle, and the dough is folded over and sealed.
- They are enjoyed as a snack, a meal, or a festive dish.
Empanadas, those savory pastries filled with an array of delectable ingredients, have captivated taste buds across the globe. But where and how did these culinary wonders originate? Embark on a historical journey to unravel the captivating tale of empanadas’ genesis.
The Ancient Roots: From Persia to Iberia
The origins of empanadas can be traced back to the ancient Persian Empire, where a similar dish called “sambousek” was enjoyed as early as the 6th century BC. These pastries consisted of a thin dough filled with meat, vegetables, and spices.
Over time, sambousek made its way to the Iberian Peninsula, where it was adopted by the Moors, the Muslim rulers of the region. The Moors introduced the dish to Spain and Portugal, where it became known as “empanada” from the Spanish verb “empanar,” meaning “to wrap in bread.”
The Spanish Conquistadors: Spreading the Empanada Across the Globe
In the 16th century, Spanish conquistadors carried empanadas with them as they explored and colonized the Americas. The dish quickly gained popularity among the indigenous populations, who embraced it as their own.
Over the centuries, empanadas evolved into distinct regional variations, reflecting the diverse culinary influences of each country. In Argentina, for example, empanadas are typically filled with beef, onions, and olives, while in Chile, they are often filled with seafood.
The Empanada’s Triumphant Return to Europe
In the 19th and 20th centuries, a wave of immigration from Latin America brought empanadas back to Europe, where they gained a foothold in countries such as France, Italy, and the United Kingdom. Today, empanadas are a beloved street food and restaurant staple throughout the continent.
The Diverse Fillings: A Culinary Canvas
Empanadas have become a culinary canvas for creativity, with countless variations in fillings. Some of the most popular fillings include:
- Meat: Beef, chicken, pork, and lamb
- Seafood: Fish, shrimp, and mussels
- Vegetables: Onions, peppers, tomatoes, and potatoes
- Cheese: Mozzarella, cheddar, and Parmesan
- Fruit: Apples, bananas, and strawberries
The Art of Empanada Making: A Labor of Love
Creating empanadas is an art form that requires skill and precision. The dough is typically made from wheat flour, water, and salt, and it is rolled out into thin circles. The fillings are then placed in the center of each circle, and the dough is folded over and sealed.
The empanadas are then baked or fried until golden brown. The result is a flaky, crispy pastry with a flavorful and satisfying filling.
A Culinary Legacy: Empanadas Today
Empanadas have become an integral part of the culinary landscape around the world. They are enjoyed as a snack, a meal, or a festive dish. Whether you prefer them filled with meat, seafood, vegetables, or fruit, empanadas are a testament to the enduring power of culinary innovation.
What People Want to Know
Q: What is the difference between an empanada and a pasty?
A: Empanadas are typically made with a dough that is thinner and flakier than that of a pasty. Additionally, empanadas are often filled with a wider variety of ingredients, including seafood, vegetables, and fruit.
Q: How long can empanadas be stored?
A: Empanadas can be stored in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.
Q: Can empanadas be made ahead of time?
A: Yes, empanadas can be made ahead of time and reheated before serving. To do this, bake or fry the empanadas until they are cooked through. Allow them to cool completely, then place them in an airtight container and store them in the refrigerator or freezer.