Empanada

An empanada is a stuffed pastry that is prepared and consumed in Spain, Central America ( Mexico), the Philippines and South America. In Bolivia, there are in addition Empanadas also Salteñas, which can be recognized by their black dough crust. Presumably, they were named after the Argentine city of Salta, from which it is derived.

Argentina

In Argentina, empanadas are usually about ten inches long and crescent- shaped. There are empanadas with beef filling ( empanada de carne ), chicken meat filling ( empanada de pollo ), stuffed with ham and cheese ( empanada de jamón y queso ) and with other fillings (tuna, onions, spinach, corn, etc. ). Empanadas de carne, there are usually two versions: hot and normal. A separate, triangular shape have the popular mainly in the province of Córdoba Árabes empanadas filled with ground beef, onion and lemon juice. The ingredients of the empanadas and recipes vary depending on the province.

Each province has its special variety Empanada, which then bears her name. Thus we find the empanada Salteña, Cordobesa, tucumana, Mendocina, Santiagueña etc. In the province of Buenos Aires, they are simply called empanada criolla.

The best empanadas are not prepared with ground beef, but of cut meat into small cubes.

Empanadas are in the (clay ) oven cooked ( empanadas de horno ). But there are also deep-fried empanadas ( empanadas fritas ). The latter are also called Pastel.

Every year in September in Famaillá in the province of Tucumán instead of the National Empanada Festival, where the best empanada Baker are excellent.

Peru and Paraguay

In Peru, the empanadas are with beef ( empanada de carne ), chicken ( empanada de pollo ), cheese ( queso empanada ) and with other ingredients (tuna, onions, spinach, etc. ) filled. Empanadas de carne are the best selling empanadas.

Colombia

The Colombian empanadas differ only slightly from those in the surrounding Latin American countries. Depending on the region and taste one finds empanadas from corn or wheat flour, usually they are fried in hot oil and often served with coffee. In many regions, it is common alongside mince prepare the filling with rice. Onions, boiled egg and legumes, such as peas are also popular. The soup is seasoned with this filling comino, the Colombian version of cumin. A special Empanada Empanada de harina is the pastusa, one prepared from wheat flour pastry, as it is served in Pasto, capital of Nariño Deparaments and its surroundings. Your filling is hearty with the ingredients mentioned above, nevertheless it is turned over after frying in granulated sugar. This mix of salty and sweet is considered very palatable, yet it is little or not known outside the region and meeting resistance even from Colombians in general on suspicion.

Chile

In Chile, empanadas are usually around 10 inches long, or a bit bigger, and crescent- shaped. The Empanada de pino traditional option has a filling of minced meat (preferably chopped pieces of meat or remains of a roast ), a piece of boiled egg, onions, raisins, and an olive. There are also cooked fillings with seafood empanada de Marisco or cheese empanada de queso. The name empanada chilena is common. There are Empanadas de Horno, which are with a meat filling as described above baked in the oven, they are usually triangular and there is the Empanada Frita from a similar dough that are fried in oil or lard, these are smaller and usually crescent- shaped.

Mexico

In Mexico, the empanadas with sweet (pineapple, strawberry, etc.) or salty (chicken, beef, etc.) are served filling.

On October 4th we celebrate in Villa de Alvarez and the surrounding areas the Día de la Empanada, where one looks for a sponsor for the empanadas ( padrino de la empanada ). This sponsor has to pay for one day the whole consumption of empanadas. In the city of Villa de Álvarez a large Empanadamesse with folk festival takes place.

Philippines

The Filipino empanadas usually contain a flavored with soy sauce filling of ground beef, chopped onions and raisins. The dough is made of wheat flour.

Puerto Rico

In Puerto Rico, the empanadas are called Pastelillos. They are produced there and deep-fried flour dough. Both may be filled with ground beef, chicken, guava and cheese. Just as in the neighboring state of Puerto Rico, the Dominican Republic.

Spain

The Spanish empanadas are originally from the region of Galicia, and are now nationally known. They are usually sold in traditional bakeries.

As a pastry dough is used. The filling contains as a basis peppers, tomatoes and onions, and in addition, depending on the preparation tuna, cod, seafood such as squid or octopus, other species of fish or minced meat and is usually not spicy. In Spain, tuna empanada is most frequently encountered, whereas the seafood fillings are very popular in Galicia.

The Spanish Empanada is either circular with about 30 centimeters in diameter or equal takes up a whole baking sheet.

The origin of the empanada can be traced to the period from 10 traced back to the 13th century, where it is mentioned by St. James pilgrims. One of the oldest examples is a relief representation of the Portico de la Gloria of the Cathedral of Santiago de Compostela from the 12th century, which contains the mapping of an empanada, another is seen at the adjacent Palacio de Gelmírez.

In Galicia, smaller, crescent-shaped versions of the empanada are prepared, which are there called Empanadillas.

Balearic Islands

Panades - Illes Balears (also known as empanadas ) is a filled pastry specialty, and a widespread custom of the traditional Easter bakery in the Balearic Islands.

Originally, the empanadas were baked in the family and friends at Easter time and depending on your taste and traditional clockmaker, the dough is neutral or sweet by sugar or orange juice is added thereto, once the dough is purist easy and only filled with peas, meat or fish. Also to be found in a combination of these major ingredients, depending on the family tradition.

The essential ingredients of the classic dough made ​​of: flour, salt, lard and boisterous water (without addition of yeast, as in Spain ). The ingredients are thoroughly kneaded wherein the flour is added last, and then a ball is removed, and a cylindrical shaped Teignapf with about eight to ten centimeters in diameter and three to four inches in height and wall.

The filling is made depending on region and tradition of diced lamb ( on the bone ) or fish, bacon, Sobrassada, salt, black pepper, paprika, olive oil, peas and onion. The fillings were mostly prepared the night before and placed in a marinade of olive oil and the spices.

As a conclusion of the Teignapfs a thin cover is made ​​of some of the dough with a rolling pin rolled with the panada is closed by the lid is kneaded with the wall and thereby formed the boundary to a kind of rosette and tightly closed. At around 180 degrees the Panades are baked until the dough is golden brown. Consumed they are cooled.

Today you get Panades the year offered in bakeries and pastry shops in the islands.