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A day of celebration! World Empanada Day!

October 12, 2021

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Today is a very special day for the empanaderos, that's why you are here!

Today is April 8 and we celebrate World Empanada Day. A very special icon for countries such as Argentina, Colombia, Uruguay, Venezuela, Chile, Spain, India and even China.

To commemorate the day of the 'golden crescent',we have prepared a menu made with great love.

We bring you innovative fillings of meat, seafood, vegetables, fruits and even chocolate, new gourmet recipes,new tips for cooking and assembling your empanadas, including the latest news we have had throughout this year, to make your life much easier and enjoy more.

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If it is the first time you meet us, we tell you a little secret,we like empanadas a lot, stay and discover with us the best that planet Earth has and you still do not know.

Empanadas can be part of a meal or be small and be the perfect appetizer. It all depends on the garnish with which you accompany it.

If you miss any or want it to appear, write to us and we will be happy to publish you.

Empanadas by country.

If you want to know the origin of the empanadas I leave you here a small article telling you everything.

We tell you a little about the origin, in the main countries or some curious.

Argentina.

The origin of the dish is directly linked to the Spaniards, but also to the Arabs who arrived in the country during the time of the Viceroyalty of La Plata. Some decades before the Revolution of May 25, 1810, they were the most popular aperitif on the streets of Buenos Aires.

The congress of Tucumán, which led to Argentine Independence on July 9, the whole country enjoys empanadas, in fact the tucumanas are among the best known variants of the country.

The tucumanas are stuffed with knife-cut meat and cooked in hot water or broth.

Other well-known variants are also:

The salteñas,empanadas very popular throughout the territory, both for their preparation and for their size, are usually the smallest in size, which carry a filling of potato, egg, verdeo, cumin and morrones, the meat is cut with a knife and cooked previously in water. In Jujuy, they carry peas.

In the province of La Rioja, the Creoles and the esfiha. They are scarce in ingredients: they carry knife-minced meat, green onion, hard-boiled eggs, raisins, cumin, paprika and salt; but there you have to ask for them "Creoles" because the common ones are the "Arabs" (contributions of another immigration). The difference that these empanadas have with their counterparts in the region is that the ingredients of the filling are cooked together until it is like a pasta.

In Patagonia the empanadas had a later income. There are lamb, and in the coastal areas the fillings are made with seafood.

Bolivia.

The salteñas are the best known empanadas in Bolivia and it is not for less, because they have the best of a typical meal: the 'ahogadito' with spices,potato and chicken or beef meat, all within a soft dough with crispy edges, in Bolivia they are a breakfast classic.

This aperitif has its origin in Potosí,southwest of Bolivia, in the mid-sixteenth century, when the mining city was experiencing the boom of silver exploitation.

The Bolivian salteña is the result of the evolution of Spanish cakes and empanadas in America, adding chili, potato and broth.

The Bolivian empanada received the name of salteña in the nineteenth century,due to the name of inhabitants of Salta, a neighboring Argentine city, from where many families fleeing the dictatorship of Juan Manuel de Rosas arrived.

These families dedicated themselves to preparing the typical empanadas using Bolivian ingredients and recipes, reaching the exquisite flavors of today. And with the passage of time, the inhabitants of Sucre became accustomed to buying the empanadas "donde las salteñas", referring to the women of Salta who prepared them, and over time they were shortening the name we know today. The salteñas.

empanada criolla, empanada argentina - ground beef empanada

Colombia.

A country with a very beloved dish and that is undoubtedly present at the table of Colombians of all ages and regions.

Empanadas are known in Colombia since the time of the conquest, when they entered from the hand of the Spaniards,the fillings and cooking techniques were enriched thanks to Colombia's own products, such as potatoes, as well as the cooking techniques that African slaves brought to America.

"Once the empanada was more a technique of conservation and transport of food that was becoming a dish by itself,"said Humberto Palacio, rector of the Colombian Tuition.

Over time, the recipe was modified to include specific ingredients and flavors according to the region of the country, thus becoming an ideal dish for any time of the day.

The importance of this dish became such that in cities such as Caicedonia, Valle del Cauca, and Manizales, in Caldas, two monuments were built in his honor.

empanada-de-pipian-con-sabores-afrocolombianos-de-carne-maní-papas-criollas-huevo-picado-tomate-y-cebolla

Having varieties such as: egg empanadas (Caribbean Coast), pipián empanadas (Cauca Department), añejo empanada (from Nariño), Antioquia empanadas (from the Antioquia area), Cambray empanadas (Valle del Cauca), among many others

Whether it's as a lunchtime entry, midday or afternoon craving, empanadas make Colombia a unique country gastronomically speaking.

Spain.

Book of stews of Rupert of Nola

We couldn't forget about the abu recipe.

In the peninsula, empanadas first appeared in the Arab invasion in 1520, as mentioned in the cookbook El libre del Coch by Ruperto de Nola written in Catalan, which mentions for example seafood empanadas, tuna, eels, congrui and trout.

However, the "Book of stews" by Ruperto de Nola was published in 1525 in Toledo and in 1529 in Logroño, in addition, of preparation formulas in the rest of the peninsula.

Within the Middle Ages, the most important purpose of these preparations was to keep the meat in good condition or leave it for a longer period of time as consumable as possible, since this cooking within a well-developed dough managed to protect it more days, while when they were intended to be consumed at the moment they were baked in finer pastas.

Empanadas belong to the family that receives the generic name of paties (cake type) or dumplings.

In Portugal and Galicia an empanada is made in a similar way to a large cake that is cut into pieces, so it is always a portable and abundant meal for any worker. The filling of the Galician and Portuguese empanada usually includes chorizo, tuna or sardines. The filling also includes a tomato, onion and garlic sauce.

Jamaica.

Have you ever wondered where Jamaican empanadas originated from?Well, the history of Jamaican empanadas is an incredible evolution of food.In the seventeenth century, many Cornish ships and sailors were involved in the triangle of routes.

The routes of English freighters to East Africa and the Caribbean influenced the trade in spices, slaves and sugar, etc.

Today it is reflected in the names of Jamaican places such as County Cornwall, Falmouth and the parish of Trelawney.

Cornish pasty, a classic English recipe

Consequently, Jamaican empanadas are a derivative of Cornish Pasty.

The Cornish Pasty travelled with sailors from Cornwall to Jamaica.However, over time it was adapted to include local ingredients.In addition, to adapt to the tastes and palates of the people.Therefore, it would eventually become the Jamaican empanadas of today.In addition, Chinese and Indian influences on spices come from contract workers who traveled to the Caribbean to work after the abolition of slavery.

Paraguay.

In Paraguay, we have a wide variety of stories and anecdotes of which are worth highlighting:

"The empanada'Karai guasu',its name is due to Dr. Francia, because the real Paraguayan empanada is different from the regional ones. It is made with meat stepped on in the mortar unlike ground beef. And he is a classic, he is the father of our country" says Mr. Ramón Vargas, dedicated to historical tourism and master in the field.

The Mariscal Francisco Solano López, whose empanada is called 'mbarete',is conventional but without egg and with a touch of olive, and abundant chili. Hence the name mbarete, because the meat itself is seasoned by natural hot pepper.

empanada-de-carne-molida-frita-empanada

Another empanada to highlight is, the empanada of Madame Lynch, the patriotic empanada,which is the traditional mandi'o cake and the Paraguayan soup are products linked to Don Carlos Antonio López.

The vast majority of modern kitchen utensils were made during the government of Don Carlos, in terms of gastronomy, the European empanada, inspired by Madame Lynch, which is a little more fifi – contains chicken, ham, vegetables and a sauce called brown sauce (fruit sauce – Irish recipe).

The empanada called 'mil amores' is inspired by the life of Gen. Bernardino Caballero. "It's egg, cheese and olives." And he took the name of a thousand loves,for him for the fact that he had 60 recognized children. He was married twice.

Cassava

Uruguay.

Its origin dates back to the arrival of Galician immigrants to Uruguay in the mid-twentieth century, who mainly installed confectioneries in the most prominent centers of Montevideo and the interior of the country.

The success it obtained led to its vast production and its corresponding extension to other departments that decided to fine-tune the new tradition.

The Uruguayan empanada, with a resemblance to Argentina, combines Galician and Italian styles. Of thin dough based on wheat and prepared both fried and baked.

Venezuela.

The empanada has, like many other popular dishes of the country, a European origin, since the original recipe and the first empanadas arrived with the colonizers, who in turn had inherited them from the Middle East. Thus, the empanada has a double origin because the custom of "empanar" is also typical of the Arabs.

Empanada-de-pollo-con-salsa-mayonnaise

The Venezuelan crescent is a wrapper of ground corn dough with a filling that can be of any edible ingredient and whose cooking is the result of frying in oil.

The typical fillings of Venezuelan empanadas are very varied, but basically the most traditional are: ground meat or mechada, chicken, ham and cheese or cheese alone. There are other fillings that include more than one ingredient such as the famous empanada 'domino', which brings black caraotas and cheese, so called because it has the same colors as the board game.

Another very typical empanada is the empanada pabellón, which includes caraotas, banana, shredded meat and a touch of cheese. Or the empanada margariteña stuffed with dogfish.

However, the creativity of the Venezuelan is so wide that there are many more fillings, such as black roast, potato salad, sausage, seafood among many others.

Preparation of empanadas according to their country.

Empanada gaucha (Argentina)

In the southern country it is stuffed with beef, onion, boiled eggs, green olives, pinches of sugar, pepper, chopped parsley, cumin, milk, beaten egg and olive oil. Type of cooking: baked.

Empanada salteña (Bolivia)

Typical and tasty sandwich of Bolivia. Its stew is called "jigote" and is very juicy. It is filled with meat, hard-boiled egg, legumes and spices. Type of cooking: baked.

Empanada La calduda (Chile)

Empanada in Chile is an important dish. The filling is made from meat, peas, chili, seasoning and onions. Type of cooking: baked.

Empanada antioqueña (Colombia)

Bring some mashed potatoes, long-cut fried meat, onions and condiments. The dough is made from ground corn. They are accompanied with chili pepper and a stream of lemon. Type of cooking: fried.

Empanada de pipián (Colombia)

Empanada with influence of Afro-Colombian flavors. It carries strips of meat, peanuts, Creole potatoes, chopped egg, tomato and onion. Type of cooking: fried.

Wind empanada (Ecuador)

It is called "wind" because the dough of the empanada is inflated during cooking. It is filled with cheese and a little ham. Type of cooking: fried.

Empanada de jaiba (Mexico)

It is stuffed with shrimp, fish or seafood, hot peppers and onions. It is eaten during Holy Week. Type of cooking: fried.

Creole empanada (Peru)

The Peruvian Creole empanada is filled with a special dressing of grated nutmeg, bay leaves, chopped garlic cloves, onion, tomato, pepper, parsley, pork, sausage, chicken, ground beef, paprika, raisins and vinegar. Type of cooking: baked.

Empanada de carne mechada (Venezuela):

Its preparation is very simple and is made just like the arepa from cornmeal dough precooked with water, salt, a little bit of sugar. One of the favorite fillings is shredded meat with sweet chili, onion and tomato, but they are varied: chicken, dogfish, cheese, caraotas (black beans) and a long etcetera. Type of cooking: fried.

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