Empanadas 101: A Deep Dive into Their Delicious History
One thing that brings people together no matter where you are is food, and one such food is empanadas. This delicious savory pastry is the most heartwarming dish at a street vendor and a gourmet restaurant. Empanadas are not just golden crispy pockets of joy but a culinary bridge connecting various cultures and nations.
Through this blog, we explore the origin of the empanada, delving into its history and examining its essence in today's era.
The Etymology of ‘Empanada’
The term "empanada" is derived from the Spanish word empanar, which means "to bread" or "to wrap in bread." This name perfectly depicts the concept of empanadas, which are delicious savory fillings with a doughy, flaky, and crispy exterior.
First Mentions in Historical Records
Empanadas' history goes way back; they were first mentioned in the 13th-century Cantigas de Santa Maria, a collection of poems, and songs, compiled during the reign of Alphonso X of Castile (1221-1284). The Cantigas, written in Galician-Portuguese, contain references to "empanadas" in the context of everyday medieval life, suggesting they were already a well-established part of Iberian cuisine by the 13th century. These texts highlight their long-standing presence in Spanish cuisine, which is why they are a cultural treasure.
Symbolism and Evolution
The etymology itself perfectly captures the essence of this culturally rich dish. The name "empanada" has evolved to symbolize a dish that combines simplicity and versatility. The terms reflect both the cooking methods and the practical purpose; a delicious filling wrapped in a doughy covering making it convenient to carry around and easy to preserve. This dish through centuries has traveled the globe and has evolved in various forms in different parts of the world and is equally enjoyed everywhere.
Tracing the Origins: From Persia to the Iberian Peninsula
Middle Eastern Precursors
Empanada's origin can be traced back to the Middle Eastern samosa, also an Indian snack that is equally popular among the masses. Samosas are a triangular-shaped snack with a crispy doughy exterior and spicy potato filling. When the Moors established their presence in the Iberian Peninsula during the 8th century, they brought numerous culinary traditions, including these stuffed pastries. The Persian concept of encasing fillings in dough traveled along trade routes and through conquests, eventually reaching Al-Andalus (Muslim-ruled Spain).
The Spanish Takeover
The initial spread of filled pastries moved westward through established trade networks. Persian merchants and travelers carried their culinary traditions along the Silk Road and Mediterranean trade routes. These routes connected Persia to North Africa and eventually to the Iberian Peninsula, allowing for the exchange of not just goods but also cooking techniques and food traditions.
As Spain's Christian and Muslim populations lived together, culinary practices were shared and adapted. Jewish communities in medieval Spain also played a role in this cultural exchange, contributing their own pastry-making traditions and dietary considerations.
Travel influences people and so does it influence food. Eventually, people moved away from the traditional spiced vegetable and meat fillings they now started to incorporate fresh seafood from the coastal regions, local meats like chorizo and pork, indigenous vegetables and herbs, regional cheeses, and dairy products. But this incorporation did not ruin the authenticity of empanadas; rather they became a comfort food for almost all ethnicities around Spain and the Middle East.
The Role of Galician Cuisine
Galacia, a northwestern Spanish region, played a significant role in empanada evolution. They are famously known for their large, pie-like empanadas filled with seafood called "empanada gallega." This regional take showcases the fusion of culinary innovation and cultural exchange. These Galician empanadas were notably different from their Middle Eastern ancestors.
The coastal location of Galicia influenced the predominant use of seafood fillings, particularly:
Tuna
Sardines
Cod
These empanadas were typically larger than individual servings, often made as family-sized pies that could feed entire households or be shared at community gatherings.
Cultural exchanges have led to different varieties of empanadas cooked in different styles, influenced by regional cooking styles. While Middle Eastern samosas are typically fried, Spanish empanadas are usually baked, reflecting practical considerations and local culinary preferences.
The journey of empanadas from Perisa to Spain is truly remarkable and being an absolute hit wherever it goes is truly impressive. The simple concept of a filled pastry has traveled across the globe being transformed by each culture it encounters and blending in so well and making it a part of their lifestyle. It shows us how even though humans are divided by and united by food.
The Spanish Empanada: A Regional Delight
Galician Empanadas
So far we have understood and come across how through trade and travel empanadas have evolved and blended in perfectly with the communities it came across. Understanding empanada history helps us appreciate how versatile this dish is. One such variation is "empanada gallega," a traditional dish from Galicia, a region that played a key role in shaping the empanada's evolution. This northwestern Spanish region became renowned for its distinctive take on empanadas. The coastal location of Galicia influenced the use of seafood filling such as tuna, sardines, and cod. These empanadas are typically larger than individual servings, often made as family-sized pies that could feed entire households or be shared at community gatherings.
Empanadillas
Similarly, smaller hand-held empanadas called empanadillas are popular in Andalusia and Madrid. These are half-moon shaped with fillings such as spiced ground meat with tomatoes and olives, spinach and chickpeas, salt cod with garlic, and parsley. Their convenience and versatility make them a favorite snack.
Seafood and Beyond
Regional coastal variations include Catalonian twists such as seafood-focused fillings using Mediterranean catch and mixed seafood empanadas with squid ink-tinted dough, incorporated with local herbs like fennel and thyme. But these culinary twists to empanadas are not only given by introducing seafood to it, various vegetarian traditions have evolved making it a comfort food for everyone. These vegetarian variations include mushroom and herb varieties in northern regions, Pisto (Spanish ratatouille) filling in central Spain, and sweet versions with apple and cinnamon, cheese, and spinach combinations. These modern variations while maintaining the traditional techniques demonstrate the celebration of the diversity of Spanish empanadas as a testament to regional culinary ingenuity.
Empanadas in Latin America: A Culinary Journey
Introduction to the Americas
These empanadas have not only limited themselves to the Middle East and Spain but also have made their influence in America. But how? Well, Spanish settlers brought empanadas to the New World, America. Spanish colonizers brought empanadas to Latin America in the 16th Century. Here the dish underwent regional adaptations, where local ingredients and traditions transformed the dish into a culinary cornerstone of Latin American culture. Some of these popular regional adaptations are:
Regional Adaptations
Argentina: Known for beef, olive, and egg empanadas, with festive regional variations.
Chile: Home to the iconic empanada de Pino, filled with beef, onions, raisins, and olives.
Colombia and Venezuela: Featuring Caribbean influences with corn-dough empanadas often filled with cheese or seafood.
Cultural Identity
These adaptations showcase how Spanish culinary traditions blended with indigenous ingredients and cooking methods, creating distinct versions of empanadas throughout Latin America, each country adding its unique twist to the classic recipe.
Empanadas Across the Globe: A World of Variations
Empanada's journey didn't stop in Latin America. It has traveled across the globe and left its mark everywhere it goes. Due to the Spanish colonial influence, almost every country has its own version of empanadas today. In the Philippines, a sweet-savory filling with pork and raisins called Filipino empanadas is influenced by Spanish colonization. Similarly, the Portuguese carried with them recipes across trading roots, leading to the creation of similar dishes called Samosa and Jamaican Patty. This universal appeal to empanadas makes them an absolute favorite among the masses, who don't like a flaky, crispy dough filled with delicious filling.
The Art of Empanada Making: Techniques and Traditions
Empanadas are made of simple ingredients that are easy to adapt culturally. The availability of its basic ingredients everywhere makes it a simple soul-hugging dish. Let's delve into the techniques and craftsmanship required to make these pockets of joy!
Types of Dough
The foundation lies in the dough, regionally different types of flours are used to make the dough according to the regional agricultural availability. The usual one is the OG Spanish-style wheat-based dough but other than that there is corn-based dough as well, popularly found in Colombia, Venezuela, and Central America. These simple variations in the dough influence the texture and flavor of empanadas.
Perfecting the Filling
Next comes the element that makes or breaks our beloved empanadas, the filling. To keep the moisture balanced, while preparing it you need to make sure that it should be well drained to prevent soggy dough. Cooking down onions and vegetables helps remove excess water and the end allowing the cooked filling to cool down completely before use is a must.
Now comes my favorite part: seasoning our meat and vegetables. Seasoning is a simple yet delicate process. You need to layer your spices well to get the perfect balance of flavors, ensuring that they do not overshadow or overpower other elements of empanadas. Who would like a bland empanada where you can mainly taste just the doughy exterior? Or an overly filled spicy one?
There are some authentic regional fillings such as the Argentine made with cumin, paprika, and oregano, Chilean made with merken (smoked chili), cumin and Colombia made with a sofrito base with garlic and onions.
Cooking Methods
Empanadas are either baked or fried. Traditionally empanadas are baked, the ones which we find in Spain and Argentina. Baking gives a flakier texture and the egg wash brush gives it a golden finish. Baking is usually preferred for making larger-sized empanadas. Another way is to fry during which the oil temperature is the most crucial thing. Frying gives it a crisper texture, commonly preferred while making smaller-sized empanadas. This kind is mostly found in Colombia and Venezuela. Baked and fried empanadas offer different textures and flavors, each bringing its unique charm to the dish.
Traditional Presentation
The art of folding these pockets of joy is also a very important step because if they are not shaped well, they might break or become too thick. There are different kinds of folding, such as the rope pattern, braid pattern, and simple fold. Crispy empanadas, along with dipping sauces like ají or chimichurri, add to the traditional presentation.
Empanada Mama: Modern Takes on Tradition
Nestled at the heart of NYC, Empanada Mama is a culinary haven for empanada lovers. We are the perfect destination where traditional Latin flavors meet contemporary creativity. We have earned the reputation of New York City's best empanada spot, impressing locals and visitors alike with its authentic yet unique flavors.
