A couple of weeks ago, I took empanadas to a potluck dinner and when the host asked about where they were originally from, I said: "I don't know; I believe they are from Argentina. All I know is I've eaten them for as long as I can remember". Evidently, the question got me curious. This article compiles my findings and explains the multicultural origin of empanadas.
Who hasn't enjoyed a version of these delicacies? Brits call them pasties, Caribbean islanders call them empanadillas or pastelillos, South & Central Americans call them empanadas, and North Americans call them Hot Pockets®. Some countries fry them, some bake them, some microwave them. Most fill the bread-type crust with different combinations (like Italian's mpanatigghi) or merely put sauce and cheese inside (like the traditional calzone). But where does this delicious meal really comes from? Is it a healthy option? Why is it so popular?
Brief History of Empanadas
Galicia (Spain) claims to be the birthplace of empanadas having records for this dish from the 7th century A.C. Since 1971 they celebrate turnovers during August in the Festa de la Empanada. Nonetheless, food specialists consider the empanada a type of pie and these originated almost 8 thousand years ago in the banks of the Nile River in Africa.
Back in the Neolithic (circa 6000 B.C.) Egyptians ate pies made from rye or barley, a delicacy the French called galette. Greeks changed the grain to wheat-flour and filled the pies with meat. Rome adopted these and brought them into medieval cuisine. Commercial routes allowed for the recipe to spread and evolve into variations that fit each land's gastronomy.
Many cultures claim empanadas as theirs; but, the fact is that each culture made their own version of the egyptian pie. Hence, the name and recipe variations.
Regardless, stuffed dough ultimately brings us together. We share this culinary delight in many cultures; showcasing our enduring and undeniable historical ties. Even China has something similar going on with the boiled dumplings. Therefore, we may say humanity enjoys eating their dough stuffed regardless of gender, race, or idiosyncrasies.
Nutritional Value
The caloric content of empanadas and pies varies; greatly depending on the ingredients for the dough and filling, as on your cooking method. A baked meat empanada may have 300 calories while a full-calzone well over 2,000 calories. Therefore, some types of pies and empanadas will be more nutritious than others. On the bright side, you can control the nutritional value when you make them at home.
Dough
Using cauliflower flour instead of regular flour transitions the dough into the gluten-free category without significant changes in the flavor.
Filling
Lean, organic meat versus regular will make the dish a healthier one. As well, you can be very creative when it comes to filling empanadas; thus, you have the power to control the nutritional value of this lever. I've tasted empanadas filled with ricotta and spinach, cheese and guava, and ground beef, respectively, among other combinations. You can stuff the dough with anything; just ask Mrs. Lovett.
Cooking
Baking is preferred over frying if you want to keep it healthy. Placing the empanadas inside a preheated oven (375°-400° F) for 10-15 minutes per side will reduce the fat content from submerging them in oil. As well, you can skip brushing the empanadas with egg yolk when baking them because they will turn brown regardless.
Nowadays, air-frying is a trend. From experience, this method doesn't change the flavor and results in the traditional crusty outside. Just spray the empanada and air fry at 375° F for 15 minutes to have a similar result as oven-baked.
Popularity
Empanadas and pies are a shared global wonder because they are tasty and a great on-the-go food option. -Yes, I can eat a calzone just like an empanada.- They usually represent a full meal that combines carbohydrates and proteins to keep you energized.
Companies like Marie Callender's and Goya introduced them to CPG (Consumer Packed Goods) manufacturing in the USA and have shelf-space in most stores within the freezer section. Street carts and food trucks made them a treat at festivals, mass events, and public spaces. And blogs, along vlogs, made it an internet trend and a home-cooking must.
My favorite recipe for the dough is by Laylita; just sub the regular flour for cauliflower flour and skip the egg yolk brush. If you want an orange-colored dough just add 3 ½ tbsp. of annatto powder.
If you are an empanada fan or your country has a variation, share with us the link to your fav recipe in the Comments.
To keep on track with my new articles follow this blog and look for me on FB.
Check me out at jjmediaportfolio.com.
Hope this information helps. Thanks for sharing your time with me!
Links:
History of Pies, What's Cooking America
History of Pies, Everything Pies
Comments