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An empanada is a type of baked or fried turnover consisting of pastry and stuffing, common in Spain, other countries, countries, Latin American countries, and the Philippines. The name comes from the Spanish language empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
An empanada ( empãada) is mentioned in the Cantigas de Santa Maria 57:VI (c. 1282):
Entr' esses roubadores / viu jazer um vilão / desses mais malfeitores, / ũa perna na mão / de galinha, freame / que sacara com fame / entom dũ' empãada | que so um seu çurame/ comer quisera, / mais nom podera, / ca Deus nom queria.Santalha, José-Martinho Montero. "Cantigas de Santa Maria (Texto crítico completo) (2021)".Rabbinic Judaism books from the same period, including the Novellae of Asher ben Jehiel (1250-1327),b. Shabbat 40b the Novellae of Yom Tov of Seville (c. 1260–1320),b. Shabbat 40b the Orchot Chayyim of Aaron ben Jacob ()f. 160v and the Arba'ah Turim of Jacob ben Asher () mention "inpanada" and "panada" as bread products containing fat, meat or fish on the inside.In the midst of these robbers he saw lying there one of the most vicious of the rascals with a chicken leg in his hand. He had taken the cold morsel out of a pasty and was about to eat it under the cover of his cape. However, he could not, for God prevented it.
King of Castile and Leon Alfonso X (2024). 9780866982139, Tempe AZ : Arizona Center for Medieval and Renaissance Studies. . ISBN 9780866982139
A cookbook published in Catalan language in 1520, Llibre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan cuisine, Italian cuisine, French cuisine, and Arab cuisine food.
Every region of Argentina has its own characteristic variant. Those of Salta ( salteñas) are small, juicy and spicy, and contain potatoes, peppers and ground chili. These are also popular in neighbouring Bolivia.
The Jujuy variant adds peas and garlic. Its filling is called recado and the repulgue (method of closing the empanada) simbado. The La Rioja variant includes hard-boiled egg, red bell pepper, olives, and raisins. In Jujuy, there are two variants: criollas and arabes. Those of Santiago are considered especially juicy. Those of Catamarca are similar but smaller. Tucumán is known for the empanada creole; an annual National Empanada festival is held in Famaillá. Those of Famaillá are made with matambre and fried in good fat, competing with the entreveradas (mixed-grated), in which the matambre is mixed with chicken breast, garlic, ground chili, hard-boiled egg and cumin. Those of Mendoza are large and include olives and garlic. Those of San Juan have a higher proportion of onion, making them juicier and slightly sweet. Olives are also common and sometimes fat is also added to the recado or the dough. In San Luis they are big, seasoned with oregano and hot pepper, and kneaded with pork fat. In Córdoba, they were called "federal cake" or empanadas de Misia Manuelita, famous because pears boiled in wine with cloves were added to their filling. Today they are not so sweet but it is tradition to sprinkle them with sugar. In Traslasierra they add carrots and potatoes. In the Litoral, where immigrants from various parts of the world predominated, Santa Fe, Entre Ríos and Corrientes fill them with river fish, such as surubí (catfish) or dorado, or with white sauce and Goya cheese. In the Cordillera of Patagonia, they are made with lamb and on the coast with seafood. In Buenos Aires, the Creole empanada is so important that it has been declared a Cultural Heritage of Food and Gastronomy by the Argentine Ministry of Culture.
Empanadas in Chile are eaten year-round and are either oven-baked or deep-fried; the latter is a popular street food.
The empanada can be filled with plenty of foods, although beef, pork or chicken meat, but also with cheese, palm heart or different kind of vegetable hashes (called picadillo) or refried beans are the most common ones. There are also sweet empanadas filled with tropical fruit marmalades (such as guava or pineapple), dulce de chiverre (a sweet jam of Cucurbita ficifolia, also known as chilacayote, alcayota, calabaza de cabello de ángel or cidra) or dulce de leche (manjar, arequipe or cajeta).
In the caribbean coast of Costa Rica, there are some kind of wheat flour empanadas similar to Jamaican patty, also found with chicken meat or vegetable filling (usually ackee); there are also sweet empanadas called "Plantain Tart" or "Plantintá" (made with ripe plantain jam filling) and "Pineapple Tart" (made with pineapple jam filling).
Empanadas can be purchased from food stalls, markets, and restaurants. During religious holidays, women from the countryside fry empanadas at home and sell them in front of churches.
Empanadas de verde or plantain empanadas are plantain-based and filled with cheese and fried. These empanadas are most commonly found in the coastal regions of the country.
With the growth of Southern Cone and Colombian immigrants, wheat- and meat-based baked empanadas and corn-based empanadas have also become popular.
The fried versions can be made of puff pastry or shortcrust pastry and are called . The most famous is the rissole de Coucy]], filled with meat or fish.
Samosa is a stuffed savory pastry.
They were probably introduced by the Spaniards during their rule in Sicily which took place in the sixteenth century; this is suggested by the etymology of the name which comes from the Spanish empanadas or empanadillas, as well as the somewhat unusual combination of meat and chocolate, which occurs occasionally in Spanish cuisine. In previous centuries, game meat was used in 'mpanatigghi; today beef is used.
Empanadas in the northern part of the Ilocos Region usually have savoury fillings of green papaya, , and sometimes chopped Ilocano sausage ( chorizo) or longaniza and egg yolk. This particular variant is fried and uses rice flour for a crunchier shell. Empanadas can also be filled with mashed eggplant, scrambled eggs, and cabbage, which is called poqui poqui. In Bulacan, empanada de kaliskis (), uniquely has a flaky multilayered crust resembling scales, hence the name. In Cebu Island, empanada Danao is a characteristically sweet-savory variant. It is filled with chopped longganisa and chayote, deep-fried, and dusted in white sugar before serving. In Zamboanga, empanada Zamboangueño is filled with chopped sweet potato, , and served with a sweet vinegar dipping sauce.
Dessert versions of empanadas also exist, notably empanaditas, which commonly have a filling of latik (coconut caramel), honey and nuts, or peanut butter. Kapampangan versions of empanaditas have a yema (custard) and cashew nut filling. In Cebu, sinudlan empanada is a small deep-fried empanada with bukayo (sweetened coconut meat) filling.
Common fillings include meat such as ground beef, pork, chicken, pizza (tomato paste and cheese), guava and cheese, jueyes (crab), chapín (Spotted trunkfish), rabbit, octopus, conch, and much more depending on local cuisine.
In most Malay language-speaking countries in Southeast Asia, the pastry is commonly called epok-epok or karipap (English: curry puff). Fried dumplings are found in Chinese cuisine ( jiucai hezi and jiaozi) and in Vietnamese cuisine ( bánh gối).
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