Empanada
An empanada (called pastel in Brazilian Portuguese) is a stuffed bread or pastry baked or fried in many countries in Southern Europe, Latin America, and parts of Southeast Asia. The name comes from the Galician, Portuguese and Spanish verb empanar, meaning to wrap or coat in bread.
Empanadas are made by folding dough or bread
around stuffing, which usually consists of a variety of meat, cheese, huitlacoche,
vegetables or fruits, among others.
Origins
Empanadas trace their origins to Galicia and
Portugal. They
first appeared in medieval Iberia during
the time of the Moorish invasions. A cookbook published in Catalan in
1520, the Libre del Coch by Ruperto de Nola, mentions empanadas
filled with seafood among its recipes of Catalan, Italian, French, and Arabian
food.[4][5] In
turn, empanadas and the similar calzones are
both believed to be derived from the Indian meat-filled pies, samosas.[6] All these
pastries have common origins in India and the Middle East.
In Galicia and Portugal, an "empada"
is prepared similarly to a large pie which is then cut in pieces, making it a
portable and hearty meal for working people. The fillings of Galician and
Portuguese empanadas usually include either tuna, sardines, or chorizo, but can
instead contain cod or
pork loin. The meat or fish is commonly in a tomato, garlic, and onion sauce
inside the dough. Due to the Portuguese colonization of Brazil and a large
number of Galician immigrants in Latin America, the empadas and empanadas
gallegas has also became popular in those areas.
In Sardinia, the
salad cake is named sa panada (meaning "meat ball cake"),
or impadas.
The dish was carried to Brazil and Indonesia by
Portuguese colonizers, where they remain very popular, and to the Hispanic
America and Philippines by Spanish colonizers. Empanadas in
Latin America, the Philippines, and Indonesia have various fillings, detailed
below.
National
variants
Afghanistan
The bolani is an
Afghan variant of the empanada. Bolanis are flatbreads stuffed with vegetables
such as spinach or potato. They are served in the evenings during the Muslim
feast of Ramadan as well as at other times. They are usually eaten at festivals
and at times deemed important by the Islam religion.
Argentina
Argentine empanadas
are often served at parties as a starter or main course, or in festivals. Shops
specialize in freshly made empanadas, with many flavors and fillings.
The dough is usually
of wheat
flour and beef drippings with fillings differing from province to
province; in some, it is mainly chicken;
in others, beef (cubed or ground depending on the region) is used, perhaps
spiced with cumin and paprika; others
include onion, boiled egg, olives, or raisins. Empanadas
can be baked (Salta-style) or fried (Tucuman-style). They may also
contain ham, fish, humita (sweetcorn with white sauce)
or spinach;
a fruit filling
is used to create a dessert empanada. Empanadas of the interior regions can
be spiced with peppers. Many are eaten at celebrations.
In those places (usually take-out shops)
where several types are served, a repulgue, or pattern, is added
to the pastry fold.
These patterns indicate the filling. In larger cities, empanadas are more
commonly eaten as take-away food, sourced from restaurants specializing in this
dish. They usually carry dozens of different varieties, which is not the case
in northern provinces, where empanadas are usually
made at home, with more traditional recipes.
Tucuman
province
This province hosts the National Empanada
Festival, in the town of Famaillá.
Preferably, they are cooked in a clay oven in
a tray of fat, or in a gas oven.
The Tucumanian empanada is
hearty — the meat filling being minced into 3-mm pieces, then partially
cooked and allowed to cool while it absorbs juices. Cooking is finished along
with the final baking.
In addition to meat, spring onions, pimento and
vinegar are added. Potatoes, peas, and olives are rarely used in the Tucuman
preparation.
The dough is simply prepared from flour,
water, and lard.
A traditional celebratory meal in Tucumán
might include: empanadas, Tucumanian locro and
meat tamales,
and wine from Amaicha del Valle, or Colalao
del Valle. Cheese from Tafí
del Valle with honey and/or bitter
orange syrup is
a dessert.[citation needed]
Salta
Ptovince
Empanadas from Salta are called salteñas,
and are distinct from Tucumán-style empanadas, as they are smaller and baked
without the addition of fat or oil. Typical fillings includecarne
suave or picante - beef or spicy beef, cheese, ham, or chicken.
The beef versions typically have potato, egg, red pepper, and green onion with
the meat.
Other
provinces
Buenos
Aires and the city of Buenos Aires — The preferred empanada one
is very similar to that of Tucumán, but with a greater variety of fillings.
Jujuy - Empanadas Jujeñas are very similar to
those from Salta, though peas, red peppers and goat meat are more favoured.
Santiago del Estero empanadas tend to
commonly use peas, white onion, and hard-boiled egg.
Córdoba- The empanadas from Cordoba are
characterized by the use of raisins, potatoes, and sugar. Typically, Cordoba
makes empanadas criollas containing ground meat,
carrots, egg, onion, garlic, olives and raisins.
Catamarca, La Rioja - Empanadas Catamarqueñas and Riojanas tend
to have garlic, potatoes, ground beef, onion and olives as the fillings.
Cuyo (Mendoza,
La Rioja, San Luis, San Juan) - Contains ground beef, onions (yellow and/or
green), green olives, hard boiled eggs, and various spices (cumin, paprika,
oregano, etc.)
Entre Rios - The empanadas here are
often stuffed with milk-soaked rice.
Corrientes, Misiones,
and Formosa - Empanada pastry is occasionally
made with manioc flour,
and although beef as a filling predominates, fish is not unusual.
La
Pampa - Here, empanadas reflect the crossing of various regional
influences from Buenos Aires, Cordoba, Mendoza, and Patagonia. The most
frequent empanada fillings can include red peppers, carrots, hard-boiled egg,
and currants.
Patagonian provinces (Neuquén, Río Negro, Chubut, Santa Cruz and Tierra
del Fuego, and Islands of the South Atlantic) - The most frequent filling
is lamb, although in the coastal zones, seafood, is
common. In Neuquén, the usual condiment is merken.
During Lent and Easter, empanadas de Cuaresma filled
with fish (usually dogfish or tuna) are popular.
Bolivia
Bolivian empanadas are made with beef, pork,
or chicken, and usually contain potatoes, peas and carrots, as well as a
hard-boiled egg, an olive, or raisins. They are called salteñasand
are moon-shaped pouches of dough customarily seamed along the top of the
pastry. Salteñas are very juicy and generally sweeter than the Chilean variety,
though levels of spiciness differ. In the afternoons, fried cheese empanadas
are served, sometimes brushed with sugar icing.
Brazil
The traditional Spanish empanada is a
relatively recent addition in Brazilian
cuisine, probably through influence of neighbouring countries such as
Argentina, Uruguay and Chile. Rather, the Brazilian pastel is
a similar, though distinct, dish with a more flaky, pastry-type crust than the
dough used in the empanada. Also, it is usually fried. When baked, using a
slightly different kind of pastry, it is called pastel de
forno or pastel português (Portuguese pastel), though its
Portuguese origins can be disputed. When prepared at home or served in parties,
they're small half-moons with a radius usually about 5 cm (2 inches). When
bought as a snack, they are often rectangular and about twice that size. Pastel
is traditionally accompanied by sugarcane
juice, which is fresh squeezed.
The pastel is
a very common food with a variety of stuffings like: pizza, mozzarella,
chicken with catupiry, beef, heart
of palm, small shrimps, pork; and also sweet "pastéis", filled
with brigadeiro, goiabada (and
goiabada with cheese), doce de leite.
Another dish that is similar to the empanada
is the empada, a pastry pie the size of a muffin, that is baked in small
steel or aluminium shells in the oven. The empada is commonly filled with
chicken, chicken with cream cheese (catupiry), heart of palm, and sometimes
beef. It resembles the English pork pie in appearance, except for its size
which is much smaller. The empada dough will usually contain some kind of fat
such as lard or hydrogenated fat to give it a crusty shell.
Cape
verde
Cape Verde cuisine
features the pastel, as well. Cape Verdean pastéis are
often filled with spicy tuna fish. One particular variety, the pastel com
o diabo dentro, is particularly spicy, and is made with a dough made from sweet
potatoes and cornmeal.
Chile
Chilean empanadas can have a wide range of
fillings, but three basic types are the most popular: One is baked and filled
with pino, a traditional filling consisting of beef, onions, raisins,
black olives, and a hard boiled egg. The second is usually filled with seafood
and fried. The third type contains cheese and may be baked or fried, although
the latter form is more common.
Many variations on each of these basic types
are found (e.g.: pino without raisins and olives, all kinds of
seafood such as mussels, crab, prawns, or locos (similar to abalone), and mixed
shrimp/cheese, etc.). They are considerably larger than the Argentine type,
usually with one empanada being enough for a meal.
Colombia
Colombian empanadas
can be either baked or fried, but are usually fried, with a major difference
being they are almost always made with a crunchy cornmeal exterior, rather than
with white flour as found in Argentina or Cuba. The ingredients used in the
filling can vary according to the region, but it will usually contain
components such as salt, rice, beef or ground beef, shredded chicken, boiled
potatoes, cheese, hard-boiled eggs, and peas. In the department of Valle
del Cauca, they are generally filled with ground meat, yellow potato, or
Creole potato.
They are also served with peas, tomato, cilantro, and many other
spices. In the city of Medellín, chorizo-filled empanadas can be easily found, because of the
city's love of pork and chorizo meats. In the Caribbean Region, empanadas are fried,
the pastry is corn-based, and fillings include ground meat, shredded chicken,
and groundcosteño cheese. In the Amazonic regions of Colombia, such as the
area of the city of Leticia,
many sweet empanadas can be found, because of the high demand and high supply
of tropical fruits of the region.
Many of these empanadas are filled with some
sort of jam,
consisting of these types of tropical fruits, such as lulo, zapote, and many
more, which can all be found in the Amazon regions of Colombia. However,
radical variations can also be found (cheese empanadas, chicken-only empanadas,
and even trucha (trout) empanadas). The pastry is mostly corn-based,
although potato flour is also used. In Santander and Norte de Santander, is known as Pasteles and
are prepared with wheat flour pastry is the most popular, with a
variety of fillings that may include pineapple and even mushrooms, but the
empanadas of ground or puréed manioc (stuffed with rice, shredded chicken, or
minced meat, and usually, chopped hard-boiled egg and cilantro) are a
representative traditional food.
Colombian empanadas are usually served
with aji (also
called picante and ají pique by some people), a sauce made
of cilantro, green onions, red or black pepper, vinegar, salt, and lemon juice,
and often, bits of avocado. Bottled commercially made hot sauces are also used
to add flavor to the empanadas. The sauce is normally prepared with a spicy
kick, balancing very well with the nutty, neutral taste of the meat, potato and
spices that make up the typical Colombian empanada. They are also known to
contain carrots and chicken. Another variety includes stuffed potatoes (papas
rellenas), a variant with potato in the pastry instead of maize dough; they
have round shapes.
In the Cauca department,
the pipian empanadas are made with peanuts and a special type of potato
called papa amarilla due to its yellow color. In Colombia, empanadas
can be easily found on street corners, as it is one of the most famous and
popular foods in the general public, followed by arepa and pandebono.
Many of the empanadas found in Colombia are homemade, and the recipes have been
brought down through generations, eventually turning into a national obsession.
One of the most famous bakeries in the Republic, based in Cali,
Colombia and called El Molino, introduced the spinach empanada,
which is filled with both green spinach and cottage or ricotta cheese. In the
poorer areas of Colombia, the producers of these popular empanadas are made
with the same spinach, but use queso campesino, queso
paisa of Medellín, or parmasan cheese instead of cottage or ricotta
cheese. Empanadas in Colombia are a favorite in most of the bigger cities, such
as Cali, Bogotá, Barranquilla,
or Medellín.
Costa
rica
Costa Rican empanadas are normally made
with a corn dough filled with seasoned meats (pork, beef, or chicken), or
cheese, beans, or cubed potato stew, and then folded and fried. A typically
sweet version made with wheat dough is filled with guava, pineapple, chiverre, or any other jelly and dulce
de leche, and baked. Another version is made with sweetplantain dough, filled with seasoned beans
and cheese, and then fried. Empanadas filled with gallo pinto are
becoming a popular alternative for active people who need a quick breakfast.
In the Limón province,
the are variation of empanadas called patí filled with a spicy
stuffin, and also platin-ta (derived from the English "plantain
tart") which is sweet.
Cuba
Cuban empanadas
are typically filled with seasoned meats (usually ground beef or chicken),
folded into dough, and deep-fried. Cubans also sometimes refer to empanadas
asempanaditas. They can also be made with cheese, guayaba, or a mixture of
both. It can also be made with fruit, such as apple, pears, pumpkins and
pineapples.
These are not to be confused with pastelitos,
which are very similar, but use a lighter pastry dough and may or may not be
fried. Cubans eat empanadas at any meal, but they usually consume them during
lunch or as a snack.
Aruba,
Bonaire & Curaçao
Pastechis are typically filled with Gouda cheese,
meat, tuna or other fish. The dough is made from flour, eggs, and lard or
butter, slightly sweetened. Pastechis are deep-fried.
Dominican
Republic
Referred to by Dominicans
as pastelitos (little pies), Dominican empanadas are traditionally
fried and stuffed with savory fillings, such as cheese or meats (seasoned
ground beef, shredded chicken, or pork), and garnished with chopped olives,
onions, raisins and/or eggs. A variety also exists in which the dough is made
from cassava flour
(or wheat flour), called catibías. They are often consumed as street food
bought from vendors, but are also made at home as special additions to holiday
meals.
Ecuador
Ecuadorian empanadas may vary depending on the
region of the country. In the highlands there are two main types of empanadas:
de morocho, which are made of a special kind of corn filled with rice, peas and
beef and are deep fried and de viento, which are made out of regular flour,
eggs and other components and filled with cheese. This last kind of empanada is
usually served with sugar spread over. In the coast, the principal type of
empanada the platain empanada, the dough made of plantain and the filling may
vary between cheese, beef or shrimp.
El
Salvador
Salvadorans often use the
term empanada to mean an appetizer or dessert made of plantains
stuffed with sweet cream. The plantains are then lightly fried and served warm
with a sprinkle of sugar. They also sometimes include red fried beans.
Ghana
In Ghana,
traditional-style empanadas called "meat pies" are made with a pastry
shell and meat or tuna filling.
Haiti
In Haitian
cuisine, a meat-filled pastry similar to the empanada, but with a thicker
crust, called a pate, is regularly eaten on festive occasions. It is
essentially a meat-filled turnover.
The dough is often filled with ground beef, fish, or chicken and topped with
spices. The dough is then sealed and baked.
Indonesia
In Indonesia, it
is known as panada or pastel. The Northern
Celebes version, called panada, has thick crust made of fried
bread, giving it bread texture, and is filled with spicy tunaand chili
peppers. The other less spicy version, called pastel, has thin crust
to make it crispy, and fillings typically include finely diced potatoes,
carrot, green onions, chicken, garlic, and white pepper; some people add glass
noodles.
A less common version can also be found, filled with curried
chicken and/or potatoes with one quail egg.
Another version, the pastel tutup, has
the same fillings as pastel, but in pie form like chicken
pot pie, only with the soft thick crust made of mashed
potatoes. Pastel tutup is baked instead of fried.
Jamaica
A Jamaican
patty or "pattie" is a pastry containing various fillings
and spices baked inside a flaky shell, often tinted golden yellow with an egg
yolk mixture or turmeric. It is made like a turnover, but is more savory. As
its name suggests, it is commonly found in Jamaica, and is also eaten in other
areas of the Caribbean, such as Costa Rica's Caribbean coast, but most notably
that of Haiti, in which the pastry is thick and crispy, essentially a turnover.
It is traditionally filled with seasoned ground beef, but fillings now include
chicken, vegetables, shrimp, lobster, fish, soy, ackee, mixed vegetables or
seasoned ground beef with cheese. In Jamaica, the
patty is often eaten as a full meal, especially when paired with bread. It can
also be made as bite-sized portions and is then referred to as a cocktail
patty.
Maldives
The Maldivian empanada, locally known
as patty, is a pastry that contains spicy tuna fillings accompanied by
chopped onions, chopped garlic, potato and of course, the Maldives chili.
Malaysia
In Malaysia and Singapore, it is called karipap or
curry puff, one of the traditional snacks for breakfast. Another version of
this snack is known as epok-epok and teh-teh, which is smaller
than the curry puff. The filling can vary, some use sweet
potatoes or plain potatoes. Other varieties of the epok epok are
filled with a half-boiled egg instead of chicken. Another alternative is canned
sardines and serunding derived from fish.
Manufacturers have developed a version of the
curry puff that can be frozen and later reheated by the consumer. These are
suitable for the export market and can be produced in volume for shipment to
various regions, such as the Middle East, where there is demand. In addition,
new fillings such as tuna, have been tested.
At Indian food stalls, it is quite common to
find vegetarian curry puffs with potatoes, carrots, and onion as fillings.
Marianas
Islands
The Chamorro people
of Guam and Saipan make an
empanada filled with ground, toasted rice, red chili, black pepper, garlic
and annatto.
The pastry is made from masa harina and is deep fried.
Mexico
Mexican empanadas
can be a dessert or breakfast item, and tend to contain a variety of sweetened
fillings; these include pumpkin, yams, sweet potato, and cream, as well as a
wide variety of fruit fillings. Meat, cheese, and vegetable fillings are less
common in some states, but still well-known and eaten fairly regularly.
Depending on local preferences and particular recipes, the dough can be based
on wheat or corn, sometimes with yuca flour. The state of Hidalgo is
famous for its empanadas, or pastes,
as they are locally known. These trace their origins from the Cornish
pasties imported by British miners. Also, syrup or fruit drizzle is
often poured onto the Empanada for a distinct sweetened flavor.
In Chiapas,
empanadas filled with chicken or cheese are popular dishes for breakfast,
supper or even as snacks.
In Tabasco, typical
empanadas are made of corn dough and filled with a mince beef dish and served
with a garnish of cabbage and salsa.
Nigeria
In Nigerian
cuisine, these pastries are commonly referred to as "meat pies".
They are usually stuffed with carrots and potato with the meat being
either beef, lamb, or chicken.
Panama
Empanadas are usually filled with ground beef,
but sometimes may also be filled with shredded chicken, white cheese or yellow
cheese. They are made of flour or cornmeal and usually deep fried, but can also
be baked. In the city of Colón,
due to a heavy Caribbean influence, they also fill them with plantain puree,
bake them, and call them "plantain tarts" (tartas de platano). They
are smaller than their counterparts elsewhere in Latin America and are
considered snack, appetizer, or luncheon food.
The Carimañola is
another item similar to an empanada. They are made of yuca (cassava), usually
filled with ground beef and deep fried.
Paraguay
Paraguayan empanadas are similar to the
Argentinian ones. They are fried or baked, with a variety of fillings. The
traditional ones contain ground beef or shredded chicken with green onion,
parsley and hard-boiled eggs. Some other popular types are jamón y
queso (ham and cheese), palmitos (heart of
palm), choclo (corn), huevo (egg),
and mandioca(cassava). The mandioca empanada is commonly
referred as pastel mandi'o, and it is unique in this country, usually
served in the San Juan festival. Paraguayans like to eat their empanadas with
bread. Most commonly eaten in the morning hours (after breakfast and before
lunch).
Peru
Peruvian empanadas
are similar to Argentine empanadas, but slightly smaller. They are usually
baked. The most common variety contains ground beef, seasoned with cumin,
hard-boiled egg, onions, olives, and raisins; the dough is usually sprinkled
with icing sugar. They are commonly sprinkled with lime juice before eating.
Also very popular are cheese-filled (or cheese-and-ham-filled) ones besides
chicken-filled one.
Recently, "modern" empanadas, with a
variety of filling have appeared, e.g.: chicken-and-mushrooms, shrimp
or ají de gallina.
In southern Perú, similar to
Bolivia, salteñas (Argentinian empanadas)
or Bolivianas (very similar to salteñas) are served.
Philippines
Filipino empanadas
usually contain ground beef, pork or chicken, potatoes, chopped onions, and
raisins (somewhat similar to the Cubanpicadillo) in a somewhat sweet, wheat
flour bread. There are two kinds available: the baked sort and the flaky fried
type. To lower costs, potatoes are often added as an extender, while another
filling is kutsay,
or garlic chives (kutsay in Cebuano and Tagalog;
韭菜 kú-chhài in Lan-nang).
Empanadas in the northern part of the Ilocos are
different. These usually have savoury fillings of green papaya, mung beans,
and sometimes chopped Ilocano sausage (chorizo) and egg
yolk.[9] Rather
than the soft, sweet dough favoured in the Tagalog region, the dough used to
enclose the filling is thin and crisp, mostly because Ilocano empanadas use
rice flour coloured orange with achuete (annatto), and
is deep-fried rather
than baked.
Puerto
Rico
Puerto Rican cuisine has several dishes
related to the empanada. The closest to those of neighboring countries is
called empanadilla (little empanada). The empanadilla is
made of wheat or cassava flour dough, lard and sometimes vinegar. It is
filled with chicken, picadillo, chorizo, or
turkey, spinach, pigeon peas with coconut,
cheese, marinara sauce andmozzarella (known
as an empanadilla de pizza or an empanadilla de lasagna), or
cheese with fruit. Cassava empanadas are usually filled with seafood. They are
very popular beach food and in cuchifrito stands.
A similar dish is the pastelillo, which
uses a higher proportion of lard and adds annatto powder
in the pastry mix, making it yellow in color, and fried. Common fillings
are cheese,guava paste,
meat, fish or chicken. They may also be found in the varieties
of pizza or lasagna. These should not be confused with another
form of pastelillo, which uses puff pastry,
is filled with either meat or fruit paste (mostly guava) and either left plain
or topped with powdered sugar or sugar glaze/honey.
The Puerto Rican empanadilla pastry
should not be confused with what is known as an empanada in Puerto
Rico, which is steak, chicken breast or fish fillet breaded in flour and fried,
much like Wiener Schnitzel.
Spain
In Spain, empanadas are
often made from a rather thin, pliant, but resilient wheat pastry, although
thicker pastry is not uncommon. The filling varies, but tuna, sardines or
chorizo are used most commonly in a tomato puree, garlic and onion sauce.
Spanish empanadas are fried in olive oil or baked in the oven.
In Galicia,
the empanada can also be prepared similar to a pie, with cod or pork loin,
the empanada galega (Spanish: empanada gallega). Empanadas can
be eaten at any time of the day.
Sri
Langka
In Sri Lanka,
empanadas are called "patties", and are made with a tuna and potato
filling. Patties are either baked or deep fried in coconut oil.
United
states
Creole cuisine empanadas are commonly eaten in
the United States, especially in the South and the
Southwest. In Louisiana, empanadas are Creole savory
meat pies, commonly made in Louisiana by Creoles in South and North Louisiana.
They are a half-circle flaky crust, filled with seasoned pork, beef, chicken,
and cheese. In the Southeastern United States, a similarly prepared dessert is
referred to as "fried pies". They typically consist of a pastry
filled with a filling made from fresh or reconstituted dried fruit such as apples,
apricots, peaches or sweet potatoes.The
filling is placed in a dough circle, folded over in half, and then fried.
Among the Spanish and Mexican families who
colonized New Mexico, a winter tradition consists of gathering to making
sweetmeat empanadas for Christmas. These small empanadas are made with
hand-ground cooked pork, sugar, toasted local piñon, cinnamon, cloves, and
nutmeg, sealed in tortilla-like dough, then deep-fried in lard until lightly
golden brown. Variations include making them from beef, and using different
nuts or spices. Gathering the family to make and share these sweetmeat
empanadas is one of many traditional New Mexico foodways that continues to
thrive.[14]
Uruguay
Uruguayan empanadas
are generally made from wheat flour and can be fried or baked. There were
introduced by the Spanish and Italian settlers in the middle of the 20th
century. The most common empanadas are those with beef, but also other kinds,
such as ham and cheese, olives, fish and spicy stuffing are made.
The most famous sweet empanadas in Uruguay are
those that combine dulce de leche, quince and chocolate covered
by sugar or apple jam.
Venezuela
Venezuelan empanadas use corn flour-based
dough and are fried in oil or lard. The stuffing varies according to region;
most common are white salty cheese, shredded chicken or beef and ground beef.
Other types use fish (shredded school
shark or cazón), caraotas or black beans, llanero white
cheese, guiso (meat or chicken stew made with capers, red bell
peppers, tomatoes, onions, garlic, olives, panela, red wine,
and Worcestershire sauce). Oysters, clams, shrimp and other
types of seafood are used as fillings in the coastal areas, especially onMargarita
Island. Also, it can be made of fried ripe plantains (tajadas) and white
cheese, which has a sweet flavour.
An empanada filled with meat, black beans
(Venezuelan-style), and fried ripe plantains (tajadas) is called empanada
de pabellón, after Venezuela's national dish, the pabellón criollo.
When the empanada is cut open after deep
frying, and doctored with added fillings, it is called empanada operada, a
term which refers to a surgical intervention (operación in Spanish).
The empanadas can be eaten at any time of the
day, but are usually consumed as a breakfast, and are frequently served
with guasacaca and/or
hot sauce.
To distinguish the types of empanadas in Venezuela, it
is common to call those made with a wheat flour-based dough (or pastry) and
baked empanada Chilena; Venezuelan empanadas are made with a corn
flour-based dough.
Virgin
Islands
The Virgin Islands version of empanadas are
called pâtés. They are served as a snack or street food. Filled with beef,
chicken, saltfish, conch, lobster or vegetables, pâtés are made with flour and
are usually fried.
Similar
dishes
Many other world cuisines have dishes very
similar to the empanada. These include:
Börek and pogača from Turkey and
areas of the former Ottoman Empire
Calzone and panzerotti from Italy
Curry puff from Malaysia and
countries with Malay populations
Goat roti,
goat curry in flatbread from the east of India
Gujia from India filled with sugared coconut, nuts and
sweet, but no meat
Kajjikaya from Andhra Pradesh, India,
similar to fried empanadas filled with sweetened, dried coconut
Khuushuur,
from Mongolia,
commonly made with mutton or beef, or whitefish when within the vicinity
of Lake Khuvsgul.
Karanji from Maharashtra, India, filled
with fried and sugared coconut
Knysh, a dish from Ukraine
Kubdari, a traditional dish of Svan people in Georgia
Momo,
deep-fried, from Tibet, Nepal and northeast India
Natchitoches meat pie, fried or baked pastry
turnover filled with ground beef, pork, onion, garlic and spices
Pierogi, bierock and runza from Slavic
countries and the Midwest United
States
Samosa from South Asia
Scovardă,
mainly used in the plural scoverzi, from Romania,
especially Transylvania, fried in a pan and usually filled with
various types of cheese, with or without dill
Stromboli (which
is Italian American)
Hot Pockets,
prepared, mass-marketed food from the United
States
Strudel, from Germany and
areas of the former Habsburg Empire
Leite-crème/
Portuguese milk custard
Crème Brûlée in France, Crema Catalana in
Spain, Trinity Cream or Cambridge Burnt Cream in England and Leite Creme in
Portugal. Historical dessert and traditional in so many European households and
beyond, the origins date back to the seventeenth century. It is known that the
dessert was first recorded in the Chef Francois Massaliot’s cookbook, but
others claim its creation, including some voices that attributed the origins to
the Romans. The same basic concept on each of the mentioned countries, yet
different ways to prepare this delicacy. And on top of this, the varieties are
innumerable.-wikipedia
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