April 8th is National Empanada Day #NationalEmpadaDay. I don’t know about you but it’s been a while since I’ve had Empanada’s which we get at Mexican Restaurants. I need to talk to my best friend Debbie Finney Sutton because were going to hang out on Friday.
I’m not sure if we are going to have Breakfast or Lunch but both of us love On The Border and they have a pick 4 plate and we share it. On this plate I can get Empanada. If she doesn’t want to go to On The Border David and Charlie might go with me after fussing a bit.
Instead would you want to have lunch with me one day this week? My sister can’t eat Mexican Food anymore because she is on a Gluten-Free diet and that stinks. I hate hanging out with her and sharing our favorite foods.
I you’ve never tried Empanadas, there’s a good chance you’ve had one of their distant (and delicious) cousins. Originally from Galicia, Spain, Empanadas now exist in over 30 Countries in some shape or form. The name comes from “Empanar”, which means “to Bread” in Spanish and Portuguese. But some historians argue that the true meaning is “Can I have another?” That might not be a historical fact, but we can keep the spirit alive when National Empanada Day comes rolling in on April 8!
In case you didn’t know a Empanada is a type of fried or baked Pastry with Spanish origins. The name is derived from the Spanish term ‘Empanar,’ which literally translates to ‘enbreaded,’ meaning coated in Bread.
The Dough or Bread used for making Empanadas is stuffed with tasty fillings of Meat, Vegetables, and in some cultures, Fruit. The dish Empanada’s is also popular in Latin American and Southern European Countries.
The exact origins of Empanadas are linked to Portugal and Galicia (Spain.) The Pastry made its first appearance during the Moorish invasions in Medieval Iberia. In 1520, a cookbook featuring Catalan, Arabian, French, and Italian food had Seafood-filled Empanadas listed as one of its recipes.
It is widely believed that Empanadas and its similar cousin, the Calzone, are both inspired by Samosas — a triangular-shaped Pie popular in Arab and South Asian cultures. I can tell you if David had his choice he would take the Calzone while I have a Empanada or two. As for Charlie I’m not sure if he would want either of these foods.
In Portugal and Spain, Empanadas are prepared by cutting a large Pie into pieces, so that it can be enjoyed on the go. Portuguese and Galician Empanada fillings include Sardines, Tuna, other types of Seafood, and sometimes Pork, in a Sauce prepared from Tomatoes and Garlic. I defiantly will pass on that type of Empanada. How about you?
National Empanada Day Activities
- Sometimes it’s best to leave things to the professionals. This is especially true if your area has a thriving Latin American or Caribbean community. But even if it doesn’t, there’s no reason to fear—just stumble into a place that offers fried Pies and celebrate today.
- The biggest problem you’ll run into here is finding a recipe because there are so many good ones! This isn’t to say that you can’t experiment and add your own fillings. However, you’ll probably want the support of a buddy or two. Aside from helping with prep and clean up, the extra mouths will ensure that you leave the table on your own two feet. Getting rolled away like Empanada Dough probably isn’t the look you’re aiming for.
- Sharing food pics on Social Media has been done to death. But it’s a special day, so why not make an exception? Whether it’s a work of art or just a “piece of work”, you’ll put a smile on someone’s face. Also, if you and your friends tried making Empanadas from different Countries, it could be interesting to compare the results. Just remember that it’s all in good fun, and that there are no winners or losers.. Except for the people who forgot about this glorious day.
Facts About Empanadas
- Did you know every region of Argentina has its own version of Empanadas?
- In Argentina, Empanadas are served as a starter or main course at get-togethers and parties.
- In Belize, Empanadas are known as Panades.
- In Chile, Empanadas are consumed in large quantities, especially during the Country’s national days.
- The Pastry Shell has different recipes too and traditional Venezuelan Empanadas are made with ground Corn Dough.
Why People Love National Empanada Day
- Empanadas are the perfect finger food and they come wrapped in an edible, flaky container, which means you don’t need pesky utensils. Doesn’t matter if you’re at a restaurant or food truck, every bit of goodness will safely reach its destination your mouth). Best of all, they’re a breeze to share with your friends… No one’s saying you have to do that.
- Most people are aware of the Meat and Cheese variety, but you can stuff Empanadas with pretty much anything. This could be Sweet Potatoes, Peaches, or even Guava Paste. Of course, in these cases they tend to resemble more of a Puff Pastry.
- In Bolivia, they like to have the best of both worlds. There you can find Salteñas that are filled with a Sweet and Spicy Soup. If that doesn’t sound like your cup of Tea, we’ll take them off your hands.
- More than 30 Countries have their own version of Empanadas, so you’re bound to find one that fits your taste. If you can’t live without Peanuts, you might want to check out Colombia because parts of the Country add Peanuts and top things off with an Aji Sauce. Or maybe you can’t decide between Noodles and Bread? In that case, Indonesia has you covered, as their local variety comes chock full of Potatoes, Carrots, Chicken, and Glass Noodles.
Remember if your children enjoy cooking bring the family into the kitchen and prepare Empanadas as a family. Don’t forget to make Dessert Empanada’s as well. If your children are #Homeschooling think outside the box and start a #cooking class with your Students and let them make Empanada’s today.
Beef Empanada’s Recipe
Ingredients
For the dough
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup warm water
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp. salt
For the filling
- 2 Tbsp. olive oil
- 2 tsp. ground cumin
- 1/2 sweet onion, diced
- 4 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 lb. ground beef
- 1/2 cup green olives, drained and chopped
- 1 jalapeño, finely chopped
- 2 Tbsp. tomato paste
- 2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 2 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. cayenne pepper (optional)
- 1 large egg, beaten
- For the dough: In a large bowl, whisk together the melted butter, water, and egg until combined. Add the flour and the salt. Using a silicone spatula or wooden spoon, gradually stir the mixture together until a sticky dough starts to form. Turn out onto a well floured surface and knead until smooth, about 2 minutes. Wrap in plastic wrap and refrigerate for 1 hour.
- For the filling: In a large skillet, heat the oil over medium-high heat until shimmering. Add the cumin, and cook, stirring constantly, until very fragrant, about 1 minute. Add the onion and garlic. Cook, stirring frequently, until starting to soften, about 5 minutes. Stir in the bell pepper and cook until softened, about 5 minutes more.
- Add the ground beef. Cook, stirring occasionally, until browned, about 6 minutes. Reduce the heat to medium-low. Stir in the olives, jalapeño, tomato paste, oregano, thyme, smoked paprika, salt, and pepper. Let simmer for a few minutes. Taste and adjust seasoning if needed, adding the cayenne if more spice is desired. Transfer to a plate and let cool completely.
- Preheat the oven to 375°. Roll the dough to be about 1/8-inch thick. Using a 4-inch round cutter (or a bowl about 4 inches in diameter), cut circles from the dough. Dip your finger in water and run it around the edge of each dough circle to moisten it. Place 1 1/2 tablespoons of filling in the center of each dough round. Fold the rounds in half, over the filling, until the edges meet up. Use a fork dipped in flour to crimp the edge closed. Gather any remaining dough scraps and knead them to come together in one piece. Re-roll the dough and repeat cutting, filling and crimping. (Only re-roll one time).
- Place the empanadas on 2 parchment lined baking sheets about 1 inch apart. Brush the tops of the empanadas with the beaten egg. Bake until golden brown, 25 to 30 minutes.
Thank you,
Glenda, Charlie and David Cates
