A Day in the Life of an Empanada: From the Kitchen to Your Plate
Greetings! I'm an empanada, and today I'll take you on a voyage from raw ingredients to a crispy golden pastry. Empanadas have a storied past and have been consumed for hundreds of years across Latin America, while each region has developed its own distinct identity! My story begins in the early morning hours with stillness in the kitchen as the first rays of the sun slowly peak through the windows.
As the kitchen team arrives, the spices are ground, the vegetables chopped, and the meats prepped; the scent permeates the air! My story is one of change as I go from various ingredients to a unified whole, much further away from the wonderful cultures that helped inspire my being centuries ago. The process of Empanada Mama's love of authentic flavors is evident in each step of my story.
Crafting the Perfect Empanada Dough
My journey starts with the dough for the empanada, which is the most important ingredient in the recipe for empanadas. To make the best dough is definitely an art that takes some care, patience, and a little love. I am made with flour, salt, water, and fat. The type of fat you use can greatly change my personality. Butter provides a rich, flaky dough, and lard can provide an incredibly tender crust. Vegetable shortening will typically not provide a lot of flavor, but can produce a great deal of flakiness.
The technique of making me is just as important as the ingredients. I need to be worked just enough. If my dough is worked too much, I will end up being tough. If I end up being worked too little, I will be delicate. An empanada dough should be pliable enough to fold over without cracking. A good dough should be firm enough to hold up its shape and filling while being cooked. There are regional variations to my outer layer; in some areas of the world, corn flour will be used instead of wheat to provide a different texture and flavor.
Filling the Heart of the Empanada
As my dough rests, the kitchen is alive with preparations for what will become my heart and soul - my filling. The filling is where I can be creative; it allows me to go from simple street food to something more adventurous and gourmet. Traditionally, the beef fillings will often start with sautéed onions until they are soft and translucent; then ground beef or finely chopped meat is added along with garlic, cumin, and paprika. The "Brasil" empanada embodies this traditional approach with ground beef, olives, onions, and potato for an authentic Brazilian-style filling.
Shifting gears and looking into more modern inspirations, empanadas can be filled with anything from spicy chicken that has been slowly cooked in Empanada Mama's own special picante sauce, to seafood fillings containing fresh tiger shrimp and crab meat. The "Viagra" empanada takes these seafood treasures and combines them into a stew that awakens the taste buds. For those who would prefer the vegetarian experience instead, you can have “Spinach & Cheese” or the "Portobello" empanadas that are filled with mushrooms, cabbage, ginger, a little soy sauce, scallions, and cilantro for an unforgettable umami experience.
The Art of Folding and Sealing
Now we come to one of the most essential stages of my creation – bringing the dough and filling together in a perfect union of craftsmanship and artistry. This is the true act of excellence in folding and sealing empanadas. I'm transformed from two individual parts to one. I roll out my dough into an even thickness and then use a special empanada form or cookie cutter to cut out circles.
On one half of that circle, I carefully spoon on the filling, leaving an edge to clamp down. That edge is where the sealing happens, and this is where my philosophy of perfection comes alive. The common folk "fork crimped" edge is probably the most commonly recognized, where the tines of a fork press the two edges together into a decorative pattern. An expert empanada maker would use a more elaborate hand-pleated or repulgue technique.
Cooking to Golden Perfection
The moment of transformation is upon me as I approach the heat that will change me from a pale, soft pocket into a golden, crispy delight. The method of cooking is an important element in determining my ultimate character, and the decision between baking and frying is one that has raged for generations among empanada enthusiasts. Frying will give me an addictive crunch and a more hearty flavor.
When I am gently dipped into hot oil at around 350 degrees Fahrenheit (175 degrees Celsius), the water from my dough will evaporate instantly, contributing to the amazing sizzle. Baking will provide a different but equally tasty alteration. In a preheated oven at about 375 degrees Fahrenheit (190 degrees Celsius), I cook at a slower pace, still allowing flavors to develop, but over more time.
You will notice that Empanada Mama is dedicated to the baked empanada. An example would be the “ Eggplant Parmesan," stuffed with tomatoes, oregano, basil, red wine vinegar, with parmesan and mozzarella cheeses. Or consider the "Greek Spinach pie," a classic combination of spinach and feta cheese. In these baked varieties of empanadas, you will have a different experience that is just as delicious as its fried counterpart.
From the Kitchen to Your Plate
Your cooking makeover is complete, and now you're ready to finish your dish and kick it from tasty to memorable! This is where you elevate your dish from a handheld food to a complete meal with the presence and use of other dishes.
For many different forms of empanadas, a carefully chosen dipping sauce is a wonderful complement. Chimichurri, with its fresh herbs and vinegar brightness, nicely cuts the richness of the meat stuffing. Spicy aji sauce has a lovely heat and complexity with chicken or cheese varieties. These sauces are clearly not just accouterments to the dish - they were built to enhance, elevate, and complement my flavor.
If I happen to be one of the wheat empanadas, such as the "Bombay", curried chicken and chickpeas, I'd likely be garnished with a sprinkle of fresh cilantro.
If I'm a "Viagra" empanada filled with a seafood stew, maybe a small wedge of lemon would also accompany me to highlight my richness. The "Brasil" empanada, with its traditional ground beef, olives, onions, and potato filling, might be presented with a spicy sauce to accompany its savoriness. For those interested in enjoying their empanadas as part of a more significant meal, they could also be served alongside a traditional Latin dinner.
Empanada Mama makes the perfect ones in NYC, period! So, next time you want to taste a good one, do visit the Empanada Mama store all across New York, including Hell’s Kitchen, LES, and UES.
More Than Just a Snack, It's an Experience
As my transition from simple ingredients to culinary delight reaches its closing chapter, I hope you can take away a renewed sense of the complexity and versatility of the humble yet iconic empanada. I am so much more than just a convenient snack to hold in your hand. I am a cultural ambassador, carry the weight of tradition in every bite, and am a unique expression of creativity wrapped in delicious, golden perfection.
For those who are interested in a truly authentic empanada made with all the love, knowledge, and passion you can imagine, look no further than Empanada Mama in New York City! The menu consists of over 40 unique menu items. Here, high-quality ingredients, traditional methods, and creativity exemplify everything to love about empanadas.
So, take that bite of the delicious exterior and filling and join me in the journey of the empanada - a journey written through flour, filling, tradition, and innovation, and most importantly, the simplicity and connectivity of sharing good food with other people.
Curious to taste these flavorful creations? Empanada Mama’s kitchens in NYC are where I come to life — hot, fresh, and full of personality.