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Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed. | In Spain, Portugal, the Caribbean, Latin America, and the Philippines, an empanada (Portuguese empada- a different dish) is essentially a stuffed pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Usually the empanada is made by folding a thin circular-shaped dough patty over the stuffing, creating its typical semicircular shape. Empanadas are also known by a wide variety of regional names (see the entries for the individual countries below). Image File history File links Question_book-3. ...
West Indies redirects here. ...
Latin America consists of the countries of South America and some of North America (including Central America and some the islands of the Caribbean) whose inhabitants mostly speak Romance languages, although Native American languages are also spoken. ...
Basket of western-style pastries, for breakfast Wikimedia Commons has media related to: Pastries For the Pastry Distributed Hash Table, see Pastry (DHT). ...
It is likely that the empanadas in the Americas were originally from Galicia, Spain, where an empanada is prepared similar to a pie that is cut in pieces, making it a portable and hearty meal for working people. The Galician empanada is usually prepared with cod fish or chicken. Due to the large number of Galician immigrants in Latin America, the empanada gallega has also become very popular in that region. The idea of an empanada may originate from the Moors, who occupied Spain for 800 years.[citation needed] Middle Eastern cuisine to this day has similar foods, like simbusak (a fried, chickpea filled "empanada") from Iraq. Galicia (Spain) - Wikipedia, the free encyclopedia /**/ @import /skins-1. ...
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In Spain, Portugal, and everywhere their empires touched, the simbusak is known as an empanada (Portuguese empada). ...
Varieties by country
Argentina
 Argentine-style empanadas. Argentine empanadas are a common dish served at parties, as a starter or in festivals. Shops specialize in freshly-made empanadas for parties, with many flavors and fillings. Image File history File linksMetadata Size of this preview: 450 × 600 pixels Full resolution (1536 × 2048 pixel, file size: 327 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Empanada Metadata This file contains...
Image File history File linksMetadata Size of this preview: 450 × 600 pixels Full resolution (1536 × 2048 pixel, file size: 327 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Empanada Metadata This file contains...
The filling usually consists primarily of beef (cubed or ground depending on the region), perhaps spiced with cumin and paprika, and filled with onion, green olive, boiled egg, and even raisins. Potato is often added as a filler in poorer areas. Empanadas can be baked (more common in restaurants and cities) or fried (more common in rural areas and festivals). They may also contain cheese, ham and cheese, chicken, fish, humita (sweetcorn with white sauce) or spinach; a fruit filling is used to create a dessert empanada. Empanadas of the interior regions can be spiced with peppers. For other uses, see Beef (disambiguation). ...
Geerah redirects here. ...
Capsicum fruit which comes in various shapes and colours can be used to make paprika. ...
Wikimedia Commons has media related to: Humita Humitas are a Native American dish from prehispanic times, and a traditional food in Argentina, Chile, Ecuador and Perú. They consist of masa harina and cooked corn, slowly cooked in oil. ...
Béchamel Sauce, also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. ...
In restaurants where several types are served, a repulgue, or pattern, is added to the pastry fold. These patterns, which can be quite elaborate, distinguish the filling. In modern restaurants in Argentina, adventurous new fillings are being tried, with the traditional recipe being reinvented by modern chefs.
In Argentina, due to the large number of Galician immigrants, the "empanada gallega" is very popular.
Bolivia are made with beef or chicken, and usually contain potatoes, peas and carrots, as well as a quail's egg, an olive, or raisins. They are customarily seamed along the top of the pastry and are generally sweeter than the Chilean variety, though there are levels of spicy (non sweetness). In the afternoons, fried cheese empanadas are served, brushed with icing sugar.
Brazil
 Brazilian-style empanadas, called empadas or empadinhas. In Brazil, empadas, or empadinhas are a common ready-to-go lunch item available at fast-food counters. A wide variety of different fillings and combinations are available, with the most common being chicken, palmito (heart of palm), cheese, shrimp, and beef. Image File history File linksMetadata Empadinha. ...
A fast-food restaurant is a restaurant characterized both by food which is supplied quickly after ordering, and by minimal service. ...
Heart of palm, also called palm heart, palmito, or swamp cabbage, is a vegetable harvested from the inner core and growing bud of certain palm trees (notably the coconut (Cocos nucifera), açaà (Euterpe edulis), sabal (Sabal spp. ...
The filling of empadinhas often have olives or olive pieces mixed in. Many people see this as a crucial aspect of the food, originating the expression "olive in the empadinha" for something important, desirable or beneficial.
The cheese empadinha is usually open, resembling a portuguese Pastel de Belém Pastel de Nata or Pastel de Belém is a small cream tart found throughout Portugals pastry shops or cafés. ...
Brazil (second view) Though the similar name suggests related dishes, Brazilian empadinhas are very different from empanadas, and probably have distinct origins - possibly deriving from Portuguese empadão, which resembles a tarte.
Empanadas (Argentinian or Chilean style) are also available at a few Brazilian restaurants, never sold as empadinhas, and are regarded as totally different dishes.
The dough used in empadinhas is based on flour and butter (or margarine), and is more close to the French pâte brisée (used in tartes) than dough used to make empanadas. Empadinhas are baked in small round metal moulds, about 5 cm diameter each. The crust crumbles when pressed, different from empanadas, which are usually firmer.
As noted above, empadinhas usually come with chicken filling, but also with beef, heart of palm, shrimp, cheese (gorgonzola, mineiro cheese, mixed cheeses, etc.), dried tomatoes, codfish, etc. They are widely available in Brazil, most commonly found at bakeries, luncheonettes, and gas stations; there are even some fast-food chains specialized in empadinhas (e.g. Empadaria da Vovó, Rancho da Empada, etc.) in most major Brazilian cities.
Usually cheese-filled "empadinhas" are opened, but you can find them closed in some places.
Chile Chilean. Chileans consider the Argentine filling to be seco, or dry, but since beef is more costly in Chile than in Argentina, Chileans have become more accustomed to the higher onion ratio. There is a wide range of fillings for Chilean empanadas, but there are generally 2 main categories, baked with different kind of Pinos and the finer, fried variety. These usually contain cheese and/or different types of seafood, for example mussels, crab, and locos (Chilean abalone). The more popular empanada fillings are pino, Pino (similar to Mexican picadillo) is the traditional Chilean filling, is what sets it apart from other Latin American versions of empanadas. It consists of beef, onions, shortening, raisins, black olives, hardboiled eggs and ají pepper, the ingredient that gives it a zesty flavor.[1] Empanadas are consumed during the 18 September national celebrations in addition to being available daily on the streets, and in small shops. Image File history File links Broom_icon. ...
Image File history File linksMetadata Size of this preview: 800 × 600 pixels Full resolution (2048 × 1536 pixel, file size: 212 KB, MIME type: image/jpeg) Prescription Empanadas de horno Location/Date Antofagasta, Chile July 2006 Taken/scanned with Samsung Digimax A402 Photographer Daniel Norero dnorero_69@hotmail. ...
Image File history File linksMetadata Size of this preview: 800 × 600 pixels Full resolution (2048 × 1536 pixel, file size: 212 KB, MIME type: image/jpeg) Prescription Empanadas de horno Location/Date Antofagasta, Chile July 2006 Taken/scanned with Samsung Digimax A402 Photographer Daniel Norero dnorero_69@hotmail. ...
is the 261st day of the year (262nd in leap years) in the Gregorian calendar. ...
[[Image:Músico chileno tocando cueca. ...
Colombia Colombian empanadas can be either baked or fried. The ingredients used in the filling can vary according to the region, but it will usually contain components such as salt, rice, beef or ground beef, boiled potatoes, hard-boiled eggs, and peas. However, radical variations can also be found (cheese empanadas, chicken-only empanadas, and even Trucha - Trout - empanadas). The pastry is mostly corn-based, although potato flour is also used. Colombian empanadas are usually served with Aji (also called Picante by some people), a sauce made of cilantro, green onions, red or black pepper, vinegar, salt, and lemon juice. Bottled hot sauces are also used to add flavor to the empanadas. Colombian empanadas are also known to contain carrots and chicken. Another variety include Stuffed Potatoes (Papas rellenas) which is a variant that has potato in the pastry instead of maize dough and have round shapes. In the Cauca department, the pipian empanadas are made with peanuts and a special type of potato called "Papa amarilla" due to its yellow color. Aji is a spicy sauce that often contains tomatoes, cilantro, hot peppers, and onions. ...
Cauca may refer to: Cauca Department, an administrative division of Colombia Cauca language Cauca River Cauca Valley Coca, Segovia, Spain, Latin name was Cauca Cauca Guan, a bird Category: ...
Costa Rica Costa Rican empanadas are either filled with seasoned meats (pork, beef or chicken) or cheese, beans, cubed potato stew folded and then fried. This empanadas are normally corn dough. There is another version made with wheat dough and are typically sweet and baked filled with guava, pineapple, chiverre or any other jelly or dulce de leche. Another popular version are empanadas made with sweet plantain dough and filled with seasoned beans and cheese and then fried.
Cuba Cuban empanadas are typically filled with seasoned meats (usually ground beef or chicken) folded into dough and deep fried. Empanadas can also be made with cheese, guayaba, or a mixture of both. These are not to be confused with Cuban pastelitos, which are very similar but use a lighter pastry dough and may or may not be fried. Cubans eat empanadas at any meal, but they usually consume them during lunch or as a snack.
Dominican Republic Similar in their preparation (though often fried) and method of consumption to Cuban empanadas. More modern versions, promoted by some specialty food chains, include stuffing like pepperoni and cheese, conch, Danish cheese and chicken, etc. A variety also exists in which the dough is made from cassava flour, called catibías. Adobo seasoning, diced boiled eggs and raisins can be added as way to provide additional variety and enhance the flavor of the meat filling. This article does not cite any references or sources. ...
Species Strombus gigas Strombus luhuanus Strombus pugilis A conch (pronounced in the U.S.A. as konk or conch(IPA: ) [1] is a sea-dwelling mollusk. ...
Yuca redirects here. ...
Ecuador Very similar to those of their neighboring country, Colombia, Ecuadorian empanadas are made of corn seasoning or flour. Their components may include peas, potatoes, steamed meat known as carne guisada, or many other varieties of vegetables. The many types of Ecuadorian empanadas include empanadas de arroz (rice empanadas), which are deep fried for added crispiness, and flour empanadas or empanadas de verde which are empanadas made from plantin. Empanadas are also followed by aji (a type of dipping sauce for added flavor), which varies by region. The major components of "aji", or "picante", as it is also known, are cilantro, juices from red peppers (for a spicy kick), lemon, Spanish, red, or green onion, and sometimes chopped tomato. In la costa , or the shore region of Ecuador, aji may contain only onions, chopped tomatoes, and lemon juice.
El Salvador Salvadoreños often use the term "empanadas" to mean an appetizer or dessert made of plantains stuffed with sweet cream. The plantains are then lightly fried and served warm with a sprinkle of sugar.
Haiti In Haiti, a meat-filled pastry similar to the empanada but with a thicker crust called a pate is regularly eaten on festive occasions. It is essentially a meat-filled turnover. The dough is often filled with ground beef or chicken and topped with spices. The dough is then sealed and baked. A turnover is a kind of pastry made by placing jam or another kind of fruit filling on a square of pastry dough and folding it over. ...
Jamaica Jamaican patties are also known as empanadas. Some contain either chicken or beef filling, but can be all-vegetable, and very spicy. A Jamaican patty is a street food that contains various fillings and spices baked inside a flaky pastry shell. ...
Mexico Mexican empanadas can be a dessert or breakfast item and tend to contain a variety of sweetened fillings; these include pumpkin, yams, sweet potato, and cream, as well as a wide variety of fruit fillings. Meat, cheese, and vegetable fillings are less common in some states, but still well-known and eaten fairly regularly in Mexico; certain regions like the state of Hidalgo are famous for their empanadas, which are the favorite local dish. In Chiapas, empanadas filled with chicken or cheese are popular dishes for breakfast, supper or even snacks. You can find savoury and sweet varieties of these, which are known as pastes. Location within Mexico Country Mexico Capital Tuxtla Gutiérrez Municipalities 118 Largest City Tuxtla Gutiérrez Government - Governor Juan José Sabines Guerrero ( PRD) - Federal Deputies PRI: 7 PRD: 5 - Federal Senators PRI: 1 PRD: 1 PVEM: 1 Area Ranked 8th - State 74,211 km² (28,653 sq mi) Population (2005...
Pastes is a type of Mexican pastry eaten in the Hidalgo region of central Mexico. ...
Panama Empanadas are usually filled with beef but sometimes may also be filled with chicken. They are smaller than their counterparts elsewhere in Latin America and are considered snack, appetizer, or luncheon food.
Peru Peruvian empanadas are similar to Argentine empanadas, but slightly smaller. They are usually baked. The most common variety contains ground beef seasoned with cumin, hard-boiled egg, onion, olives and raisin. They are commonly sprinkled with lime juice before eating. Image File history File linksMetadata Download high resolution version (1600x1200, 374 KB) Summary Empanadas Free stock photo from the Stock XCHNG by Ale Olguin Licensing File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Image File history File linksMetadata Download high resolution version (1600x1200, 374 KB) Summary Empanadas Free stock photo from the Stock XCHNG by Ale Olguin Licensing File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Philippines Filipino empanadas usually contain a filling flavored with soy sauce and containing ground beef or chicken meat, chopped onion, and raisins in a wheat flour dough.
However, empanadas in the northern Ilocos region are very different. These empanadas are made of a savory filling of green papaya and, upon request, chopped Ilocano sausage (longganisa) and/or an egg yolk. Rather than the soft, sweet dough favored in the Tagalog region, the dough used to enclose the filling is thin and crisp, mostly because Ilocano empanada uses rice flour and is deep-fried rather than baked.
Portugal In Portugal, empadas are a common option for a small meal, found universally in patisseries and often being chosen as a good partner to a quick coffee. They are usually about the size of a golf ball, though size and shape changes from place to place or even from establishment to establishment. The most common fillings are chicken, beef, tuna, codfish and, more recently, mushrooms and vegetables, though this also varies from place to place. They aren't usually served hot.
Puerto Rico Puerto Rican empanadas, called pastelillos, are made of flour dough and are fried. They can be filled with ground beef or chicken.
United States Mexican empanadas are commonly eaten in the United States, especially in the Southwest. However, the Taco Bell chain serves the Caramel Apple Empanada, a popular dessert item that is basically an "Americanized" version of the empanada, more closely resembling an "original" (1970s-80s era) McDonald's Apple Pie than anything else. It consists of sweet dough, deep-fried and filled with a gooey apple filling. Taco Bell Corp. ...
McDonalds Corporation (NYSE: MCD) is the worlds largest chain of fast-food restaurants, primarily selling hamburgers, chicken, french fries, milkshakes and soft drinks. ...
In the southeastern United States, there is a similarly prepared dessert often referred to as "fried pies". They typically consist of a pasty filling made from re-constituted dried fruit such as apples, apricots, or peaches. The filling is placed in a dough circle, folded over in half, and then fried.
Uruguay Uruguayan empanadas are generally made out of wheat flour and can be fried or baked. There were introduced by the Spanish (mainly from Galicia) and Italian settlers in the middle of the 20th century. Argentine influence over the region has enriched the national cuisine by mixing new flavors and recipes. The most common empanada is of ham and cheese, but there are also other kinds, such as those containing beef, olives, fish and spicy stuffing. The most famous sweet empanadas in Uruguay are those that combine dulce de leche, quince and chocolate covered by sugar or apple jam. Galicia (Spain) - Wikipedia, the free encyclopedia /**/ @import /skins-1. ...
A jar of doce de leite Dulce de leche in Spanish, dolç de llet in Catalan, or doce de leite in Portuguese (milk candy), is a milk-based syrup. ...
Binomial name Mill. ...
For other uses, see Chocolate (disambiguation). ...
Spain In Spain Empanadas are made from a rather thin, pliant, but resilient wheat pastry. The filling varies, but tuna, beef or chicken are common, usually with tomato puree and onions in the mix. Spanish empanadas are baked.
Venezuela Venezuelan empanadas use corn flour based dough and are deep fried. The stuffing varies according to region; most common are the cheese and ground beef empanadas. Other types use fish, "caraotas" or black beans, oyster, clams and other types of seafood popular in the coastal areas, especially in Margarita Island. Puerto Cruz beach. ...
See also // Açaà na tigela Acarajé Ãgua-de-coco Americano (sandwich) Angu (dish) Arroz à grega Arroz branco Arroz e feijão Arroz de carreteiro Arroz doce Barreado Beijinho Bobó de camarao Bolo de rolo Bolo Sousa Leao Brigadeiro (also called negrinho) Bauru (sandwiches on plates that go into your mouth) Caldo...
A calzone (Italian stocking or pants (not used frequently for pants: pantaloni is the modern usage for the word pants, plural calzoni), sometimes referred to as a stuffed or folded pizza, is an Italian turnover made from pizza dough and stuffed with cheese and marinara sauce (usually mozzarella cheese and...
A triangular Samosa A samosa is a common snack in South Asia, in countries such as India and Pakistan. ...
In Spain, Portugal, and everywhere their empires touched, the simbusak is known as an empanada (Portuguese empada). ...
This article is about the popular English pastry. ...
A turnover is a kind of pastry made by placing jam or another kind of fruit filling on a square of pastry dough and folding it over. ...
External links - How to Make Empanadas - Step-by-step guide with pictures on how to make empanadas.
- Beef Empanada Filling - Recipe
- Taco Bell Caramel Apple Empanada - Review
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