The history of empanadas traces back to the region of Galicia in Spain, where they were originally made as a portable and convenient meal for laborers and travelers. The word “empanada” comes from the Spanish verb “empanar,” which means “to coat with bread.” This refers to the dough that encloses the flavorful fillings, sealing in the deliciousness.
Empanadas gained popularity through Spanish colonization and the subsequent blending of cultures in Latin America. Each country and region has developed its own unique variations and flavors, resulting in a wide array of empanada styles. This beloved dish has become an integral part of the culinary heritage of countries like Argentina, Chile, Mexico, and many others.
The flavor profile of empanadas can vary depending on the filling and regional influences. In the case of the traditional beef empanada, the combination of ground beef, onions, and garlic creates a savory and robust flavor base. Spices like cumin, paprika, and chili powder add depth and a hint of smokiness. The addition of green olives and chopped hard-boiled eggs brings a tangy and rich element to the filling, providing bursts of flavor with every bite. The dough itself is often buttery and flaky, complementing the savory filling perfectly.
Empanadas are typically served as a snack or appetizer, but they can also be enjoyed as a main course. They are commonly found in street food markets, bakeries, and family gatherings. In some regions, empanadas are accompanied by chimichurri sauce, a vibrant blend of herbs, garlic, oil, and vinegar that adds a tangy and herbaceous kick. The portable nature of empanadas makes them a convenient option for on-the-go eating or picnics, but they are equally enjoyable when served hot and fresh from the oven.
Whether you’re savoring a traditional beef empanada or exploring other fillings, this beloved dish showcases the rich history, diverse flavors, and culinary creativity that has made empanadas a beloved and iconic food across Latin America and beyond.
Empanadas
Ingredients
- – 2 cups all-purpose flour
- – 1/2 teaspoon salt
- – 1/2 cup unsalted butter cold and diced
- – 1/2 cup water
- – 1 tablespoon olive oil
- – 1 small onion finely chopped
- – 2 cloves garlic minced
- – 1 pound ground beef
- – 1/2 teaspoon cumin
- – 1/2 teaspoon paprika
- – 1/4 teaspoon chili powder
- – Salt and pepper to taste
- – 1/4 cup pitted green olives sliced
- – 2 hard-boiled eggs chopped
- – Egg wash 1 egg beaten with 1 tablespoon water
Instructions
- In a large bowl, mix the flour and salt. Add the cold butter and mix with your hands until the mixture resembles coarse crumbs. Gradually add water, kneading until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until translucent. Add the ground beef, cumin, paprika, chili powder, salt, and pepper. Cook until the beef is browned and cooked through. Remove from heat and let it cool slightly.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Use a round cookie cutter or a small plate to cut out circles (approximately 4-6 inches in diameter).
- Spoon a portion of the ground beef mixture onto one half of each dough circle, leaving a small border. Top with a few slices of olives and chopped hard-boiled eggs.
- Fold the other half of the dough over the filling to form a half-moon shape. Press the edges together firmly and use a fork to crimp and seal the edges.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the egg wash.
- Bake in the preheated oven for about 20-25 minutes or until golden brown.
- Remove from the oven and let them cool for a few minutes before serving.
