FOOD 101: Empanadas, History & National Empanada Day
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April 8th is National Empanada Day. Most Americans know empanadas as fried Latin American fare. They are savory turnovers: pastry dough that is filled, folded, baked or fried. For National Empanada Day, April 8th, here’s the empanadas history. The concept came to Latin America with Spanish immigrants. The pies originated in Galicia, the northwest corner of Spain, and across the border in Portugal. Below: > A recipe for air fryer empanadas. Elsewhere on The Nibble: > Dobladas recipe: Guatemala-stye empanadas. > The year’s 25+ Mexican and Tex-Mex food holidays. The concept of wrapping meat in dough likely originated in Persia or the Middle East. Historians believe that the direct ancestor of the empanada is the sambusak, which originated in Arabia before migrating to India to become the samosa. These portable, fried or baked triangles filled with spiced meat, were designed to be easily carried by travelers and soldiers. When the Moors, Muslimd from North Africa, occupied parts of the Iberian Peninsula for nearly 800 years, from 711 to 1492. They brought their cuisine with them, and Spain adapted these portable pies into what we recognize today as The first known mention of an empanada appears in a Catalonian cookbook from 1520, mentioning empanadas filled with seafood. The Spanish name empanada comes from the verb empanar, meaning to wrap or coat in bread. On the opposite end of the country, in Galicia, the empanadas evolved into large, circular double-crust pies that were served in slices—very different from the individual hand-pies common in the Americas. |
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 [5] In Galicia, Spain, empanadas are made in a pie shape called empanada gallega, and served in slices. Here’s the recipe for this lovely pie (photo © SBS.) Empanadas Come To The Americas Empanadas arrived in the Americas with the Spanish colonization of the 16th century. Not surprisingly, regional recipes varied based on local ingredients: You can vary the ingredients to create the filling you want. Just use the same proportions. 1. HEAT the oil in a large skillet over medium heat. Add the onion; cook and stir until softened, 4-5 minutes. 2. REDUCE the heat to medium-low. Cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from the heat and let cool slightly. Gently stir in the goat cheese and tomatoes. 3. PREHEAT the air fryer to 375°F. On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut with a floured 3-inch round biscuit cutter. 4. PLACE 1 heaping teaspoon of filling on half of each circle. Brush the edges of pastry with water; fold circles in half. With a fork, press edges to seal. 5. ARRANGE the empanadas in a single layer on greased tray in the air-fryer basket; spritz with cooking spray. Cook in batches until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until the other side golden brown, 4-5 minutes longer. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.
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