Empanada
An empanada is a filled dumpling that is common in Spain , Central and South America and the Philippines .
Argentina
In Argentina , empanadas are usually ten centimeters long and crescent-shaped. They are prepared in the oven ( empanadas de horno ) or fried ( empanadas fritas ). There are empanadas with beef filling ( Empanada de carne ), chicken filling ( Empanada de pollo ), filled with ham and cheese ( Empanada de jamón y queso ) and with other fillings such as tuna, onions, spinach, corn, etc. They are triangular in shape especially in the province of Cordoba popular empanadas Árabes , are filled with ground beef, onion and lemon juice.
Each province has its special type of empanada, which then bears its name. You can find the Empanada Salteña, Cordobesa, Tucumana, Mendocina, Santiagueña , etc. In the province of Buenos Aires they are called Empanada Criolla . The ingredients of the empanadas and recipes vary depending on the province. Every year in September, the National Empanada Festival ( Fiesta Nacional de la Empanada ) takes place in Famaillá in the province of Tucumán , where the best empanada bakers are awarded.
Bolivia
In Bolivia there are empanadas as well as salteñas , which can be recognized by their black pastry edge . Presumably they were named after the Argentine city of Salta , from which they are said to come.
Brazil
Brazilian empanadas are called empadas or, as a smaller variant, empadinha . The fried variant is called pastel (plural: pastéis ). Common ingredients for the filling, which are rarely used in empanadas in other countries, are chopped palm hearts and shrimp .
Chile
In Chile , a distinction is made between two types of preparation for empanadas: Empanadas fritas are deep-fried and are slightly smaller, Empanadas de horno are baked in the oven, are slightly larger and are coated with egg yolk before baking. The traditional variant Empanadas de pino have a filling of minced meat (often also small pieces of meat or leftovers from a roast), boiled egg, onions, raisins and an olive. Seafood fillings ( empanadas de marisco ) or cheese ( empanadas de queso with a simple, dehydrated cow's milk cheese or empanadas ricotta with seasoned spinach and ricotta ) are also prepared. The name empanadas chilenas is common. A specialty are empanadas mil hojas , whose shells are made of puff pastry .
Caribbean
In Puerto Rico , the empanadas are called pastelillos . They can be stuffed with ground beef, chicken, guava, cheese, and eggs. In the Dominican Republic and Cuba there are empanadas made from normal wheat flour dough and, alternatively, made from yucca ( cassava ) flour .
Colombia
The Colombian empanadas differ only slightly from those in the surrounding Latin American countries. Depending on the region and taste, you will find empanadas made from corn or wheat flour, usually they are fried in hot oil and are often served with coffee . In many regions it is common to prepare the filling with rice in addition to minced meat . Onions, boiled eggs, and legumes, such as peas, are also popular. This filling is seasoned with Comino , the Colombian variant of cumin .
A special empanada is the empanada de harina pastusa , a dumpling made from wheat flour, as it is served in Pasto , the capital of the department of Nariño and its surroundings. The filling is hearty with the ingredients mentioned above, but it is turned in granulated sugar after deep-frying . This mixture of salty and sweet is little known outside the region.
Mexico
In Mexico the empanadas are served with a sweet (pineapple, strawberry, etc.) or savory (chicken, beef, etc.) filling. On October 4th, the Día de la Empanada is celebrated in Villa de Álvarez and the surrounding area , on which a sponsor for the empanadas ( Padrino de la empanada ) is found. This godfather has to pay for all empanadas for one day. In downtown Villa de Álvarez there is a large empanada fair with a folk festival.
Panama
In Panama , empanadas are also known as patties . The most common variant is called Picadillo and contains minced beef, raisins, capers, olives, sofrito and often hard-boiled eggs.
Philippines
Filipino empanadas usually contain a soy sauce-flavored filling made from ground beef, chopped onions, and raisins. The dough is made from wheat flour. In the Philippines, too, empanadas are optionally baked or deep-fried. There are strong regional variations in the fillings. In the province of Negros Occidental z. B. a vegetarian variant with green papayas , pumpkin and mung bean sprouts is common. In the northern province of Ilocos Sur , the dough is made from rice flour, the filling often consists of green papayas and sausages.
Spain
The Spanish empanadas originally come from the Galicia region and are now known nationwide. They are usually sold in traditional bakeries. The Spanish empanada is either circular with a diameter of around 30 centimeters or takes up an entire baking sheet. It is baked in the oven and cut into handy portions for consumption. In Galicia, smaller, crescent-shaped versions of the empanada are also made, which are called empanadillas there.
A yeast dough is used as the dough, possibly with the addition of olive oil. The filling contains peppers, tomatoes and onions as a base and, depending on the preparation, tuna, stockfish, seafood such as squid or octopus, other types of fish, minced meat or chicken and is usually not spicy. The tuna empanada is the most common throughout Spain, while the seafood fillings are particularly popular in Galicia.
The origin of the empanada can be traced back to the 10th to the 13th century , when it is mentioned by pilgrims on the Way of St. James . One of the oldest evidence is a relief representation on the Pórtico de la Gloria , the cathedral of Santiago de Compostela from the 12th century , which contains the image of an empanada, another can be seen at the adjacent Palacio de Gelmírez . The oldest recipe for empanadas filled with fish dates back to 1520 in Catalonia .
Balearic Islands
Panades (also known as empanadas) are a filled pastry specialty and a widespread custom in traditional Easter baking on the Balearic Islands . Depending on the taste and tradition, the dough is neutral or sweet by adding sugar or orange juice, or filled with peas, meat or fish.
The essential ingredients of the classic dough consist of flour, salt, rendered lard and water. The ingredients are kneaded well and a cylindrical dough bowl eight to ten centimeters in diameter and three to four centimeters high is formed. Depending on the region and tradition, the filling consists of diced lamb (from the leg) or fish, pork belly , sobrassada , salt, black pepper, paprika powder, olive oil, peas and onion. The filling is usually prepared the evening before and marinated in olive oil and the spices.
To close the dough bowl, a thin lid is rolled out of some dough with the help of a rolling pin and kneaded with the wall. The edge is shaped into a kind of rosette and tightly closed. The breadcrumbs are baked until the batter is golden yellow. When consumed, they are cooled. Today you can get panades all year round in bakeries and pastry shops on the islands.
The format jades (from Catalan: formatge , "cheese") come from Menorca and are usually filled with cheese.
Venezuela
Venezuelan empanadas are more commonly filled with fish compared to those in other countries. Tuna are particularly common here, and sharks are much less common .
Web links
Individual evidence
- ↑ Linda Bladholm: Latin & Caribbean Grocery Stores Demystified . Renaissance Books, Los Angeles 2001, ISBN 1-58063-212-2 , pp. 160 .
- ↑ a b Susana Barberis: Historia de la empanada criolla. In: Sitio argentino de producción animal. Guillermo Alejandro Bavera, 2008, accessed January 25, 2019 (Spanish).
- ↑ Fiestas Nacionales - FIESTA NACIONAL DE LA EMPANADA, FAMAILLA, Tucumán (NOA). Retrieved January 5, 2020 (Spanish).
- ↑ Linda Bladholm: Latin & Caribbean Grocery Stores Demystified . Renaissance Books, Los Angeles 2001, ISBN 1-58063-212-2 , pp. 173 .
- ↑ Linda Bladholm: Latin & Caribbean Grocery Stores Demystified . Renaissance Books, Los Angeles 2001, ISBN 1-58063-212-2 , pp. 141 .
- ↑ Nilsa Lasso-von Lang, Jiwanda Gale-Rogers: Flavors of Panama . PublishAmerica, Baltimore 2012, ISBN 978-1-4560-7981-9 , pp. 47 .
- ↑ Glenn Gary Gamboa's History of Panamanian Food and Cuisine with Videos (weblog): Recipes Prologue. Retrieved May 25, 2019 .
- ↑ Amy Besa, Romy Dorotan: Memories of Philippine Kitchens . Stewart, Tabori & Chang, New York 2006, ISBN 978-1-58479-451-6 , pp. 98 .
- ↑ Janet Long: Conquista y comida: consecuencias del encuentro de dos mundos. 2003, p. 18. ISBN 9703208525 .
- ↑ Empanadas of Mallorca
- ↑ Linda Bladholm: Latin & Caribbean Grocery Stores Demystified . Renaissance Books, Los Angeles 2001, ISBN 1-58063-212-2 , pp. 180 .