2 September, 2021
Estimated reading time : 1 Minute, 8 Seconds
An empanada is a dough filled and baked or fried in many countries of Latin America and southern Europe. The name comes from the verb "empanar", which means to wrap or cover with bread.
The empanada is made by folding a dough or bread dough around the filling. This can consist of a variety of meats, vegetables, or even fruits.
In Paraguay, this typical dish is prepared with cassava dough and filled mainly with meat. It is very common to find a stall or kiosk on the street serving this popular dish.
Empanadas originate from Galicia (Spain) and Portugal. They appeared for the first time in medieval Iberia during the period of Moorish invasions. A cookbook published in Catalan in 1520 mentions seafood-filled empanadas among its recipes for Catalan, Italian, French, and Arab cuisine. It is believed that empanadas and similar calzones derive from samosas, Arab empanadas filled with meat.
In Galicia and Portugal, the empanada is prepared in a manner similar to a large tart that is cut into pieces, making it a portable and hearty meal for workers. The filling of a Galician or Portuguese empanada typically includes tuna, sardines, or chorizo, but can also contain cod or pork loin. The meat or fish is usually cooked in a tomato, garlic, and onion sauce inside the bread or pastry shell. Due to the large number of Galician immigrants in Latin America, the Galician empanada has also become popular in that region.
The dish was brought to Latin America and the Philippines by Spanish colonists, where it remains very popular to this day.
