![]() The most common fillings are ground meat, mozzarella, catupiry, heart of palm, codfish, cream cheese, chicken and small shrimp. The result is a crispy, brownish fried pie. pastéis) and consists of half-circle or rectangle-shaped thin crust pies with assorted fillings, fried in vegetable oil. In Brazil, an empanada is called a pastel (pl. Brazil įurther information: Pastel (Brazilian food) Brazilian pastel Panades are frequently sold as street food. They are usually deep fried and served with a cabbage or salsa topping. They are made with masa (corn dough) and typically stuffed with fish, chicken, or beans. In Belize, empanadas are known as panades. In Buenos Aires, the Creole empanada is so important that it has been declared a Cultural Heritage of Food and Gastronomy by the Argentine Ministry of Culture. In the Cordillera of Patagonia, they are made with lamb and on the coast with seafood. In the Litoral, where immigrants from various parts of the world predominated, Santa Fe, Entre Ríos and Corrientes fill them with river fish, such as surubí (catfish) or dorado, or with white sauce and Goya cheese. ![]() In Traslasierra they add carrots and potatoes. Today they are not so sweet but it is tradition to sprinkle them with sugar. In Córdoba, they were called "federal cake" or empanadas de Misia Manuelita, famous because pears boiled in wine with cloves were added to their filling. In San Luis they are big, seasoned with oregano and hot pepper, and kneaded with pork fat. Olives are also common and sometimes fat is also added to the recado or the dough. Those of San Juan have a higher proportion of onion, making them juicier and slightly sweet. Those of Mendoza are large and include olives and garlic. Those of Famaillá are made with matambre and fried in good fat, competing with the entreveradas (mixed-grated), in which the matambre is mixed with chicken breast, garlic, ground chili, hard-boiled egg and cumin. Tucumán is known for the empanada creole an annual National Empanada festival is held in Famaillá. Those of Catamarca are similar but smaller. Those of Santiago are considered especially juicy. In Jujuy, there are two variants: criollas and arabes. The La Rioja variant includes hard-boiled egg, red bell pepper, olives, and raisins. Its filling is called recado and the repulgue (method of closing the empanada) simbado. These are also popular in neighbouring Bolivia. Those of Salta ( salteñas) are small, juicy and spicy, and contain potatoes, peppers and ground chili. Shops specialize in freshly made empanadas, with many flavors and fillings.Įvery region of Argentina has its own characteristic variant. ![]() Predating the cookbook by two centuries, the book on Jewish Law, known as the Arba'ah Turim - whose author, Rabbi Jacob ben Asher was born in Cologne around 1270 (now in Germany) and died in Toledo (now in Spain) around 1340 - as well as the later work of the Shulchan Aruch (dated in the mid 1500s) in both Orach Chaim 318:16 and Yoreh Deah 112:6 ,113:3 - mention both "inpanada" and "panada" as describing a breaded product containing either fat, meat or fish on the inside.īy country and region Argentina Homemade empanadas from Córdoba, ArgentinaĪrgentine empanadas are often served during parties and festivals as a starter or main course. A cookbook published in Catalan in 1520, Llibre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food. The origin of empanadas is unknown but they are thought to have originated in Galicia, a region in northwest Spain. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world.
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