What are Empanadas?
cousin for cornish pastes and Indian Samosa, Empanada is a hand -filled pastry. Empanadas are accessories of various Latin American, Caribbean, Philippines, Spanish and South American cuisine.
The name "Empanada" comes from Empanar, Spanish verb, which means "wrap or wrap in bread". Empanada is most often made up of a type of filling in a folded circle of dough, crimping the edges closed and then baking or frying. Although there are small differences in pastry dough, the real diversity is in various fillings that are found across cultures and kitchens.
Filling, dough and cooking method differ not only by country, but also according to the geographical region and demographic in countries. For example, socio -economic factors and geographical features can affect whether the Empanady of the region contain more potatoes or meat.
In Argentina there are traditional Empanada chopped or ground beef in combination with onion, green olive, egg with hard cooking andSometimes even potatoes, spiced with cumin or pepper. Argentine empanads can be baked or fried, the first is the predominant style in multiple cosmopolitan settings.
Colombian empanada can be wrapped in potato dough or maize -based dough. Beef with rice, eggs boiled hard and peas fill empanads, as well as a combination of chicken, cheese, fish, carrots and potatoes. The Colombians enjoy empanady with aji, spicy sauce made of vinegar, pepper, coriander, green onions and salt.
In Mexico, Empanadas often occurs at the breakfast table or as a screen, or dessert. Filling, often sweet, may include sweet potatoes or pumpkin or fruit juice. In the Chiapas area, chicken or cheese pastes that are similar to empanads.
In Puerto Rico and The Dominican Republic, Guava and cheese create a popular filling duo PRo Empanady similar to the dough (called pastellillos in Puerto Rico).
Uruguay offers sweet empanady full dulce de leche, quince and/or chocolate. Venezuelan empanada is made of maize dough. In various areas, the filling for these empanads reflects the gastronomic diversity of this region - Fish, black beans, molluscs and combinations of cheese and beef.
The smaller version of the Empanadas, called Empanitas, is often served as Hors d'oeuvres or appetizers with sauce or simple sprinkling fresh lime or lemon juice. For busy modern chefs who want to prepare this comfortable wrong food, packed premade cake bark can be replaced by Empanada's home dough.