Empanadas: The Iconic Savory Pie Popular in Spain and Its Former Colonies

When we talk about Latin pies, there is none more iconic than the empanada. These savory pies known for their flaky crust and savory filling are popular across the Latin world, from Spain and Portugal all the way to Mexico, Puerto Rico, Argentina, Colombia, Venezuela, and the Philippines.

According to Majuraps, these pies are a sort of stuffed bread or pastry baked or fried and filled with various stuffings that range from meats, vegetables, or even fruits. It originated from Spain and Portugal and was first traced back to the time of the Moorish invasions of the Iberian Peninsula.

Empanadas Around Latin America

The Original Empanada Factory, a well-known empanada store in the U.S., stated that the dish is related to other European savory pies that may have had their roots in ancient Persia. These dishes include Cornish pasties and Italian calzones. However, the dish was spread by the Spanish and Portuguese to Latin America and the Philippines through colonization. It then became known across Latin America through various names like empanadilla, empanadita, pastel, pastelito, and chamuco.

Argentinian Empanadas

Argentina is a largely beef-loving country, and the empanada is known as one of its most iconic beef dishes. These pies are not just stuffed with pieces of beef, but their crust also often uses animal fat, according to Culture Trip. The Argentinian variant is usually stuffed with not just beef, but also ham, cheese, and chicken. It is often baked or fried.

Mexican Empanadas

In Mexico, empanadas are usually eaten on special occasions. It is served either sweet or savory, with a Sonoran and Sinaloan variant often being stuffed with pumpkin.

Puerto Rican Empanadilla

In Puerto Rico, the dish is called empanadilla. It is known for having many variations, with the crust being distinctive for its reddish-orange color thanks to annatto. Fillings include cassava, breadfruit, green or yellow plantains, and more.

Colombian Empanadas

In Colombia, empanadas are synonymous with the local cuisine. Fillings include mashed potatoes with ground meat, peanuts, cheese, pumpkin, squash candy, stews of meat, or chicken with rice and vegetables. The Colombian dough is usually made with ground corn or with wheat or corn flour.

Venezuelan Empanadas

While many other countries often go with a wheat flour-based dough, traditional Venezuelan empanadas use ground corn dough. It is then colored yellow with annatto and filled with a diverse choice of ingredients, from cheese to chicken to beef. Venezuelan empanadas are also stuffed with other ingredients like fish, black beans, and other forms of seafood.

Belize Panades

Like Venezuela, the variant over in Belize also uses a corn dough, but this one is made of masa. It is often stuffed with a variety of ingredients such as chicken, fish, or beans. The dish is served deep-fried and with a side of cabbage or salsa. Called panades in the country, the dish is commonly sold as street food in the country.

This article is owned by Latin Post.

Written by: Rick Martin

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