Posted on 04/08/2017 4:57:27 PM PDT by heterosupremacist
April 8 recognizes a food holiday, National Empanada Day. Empanadas are a stuffed bread or pastry that is baked or fried. The name empanada comes from the Galician, Portuguese and Spanish verb em pandar, meaning to wrap or coat in bread.
Empanadas are made by folding the dough or bread around a seasoned stuffing. The filling usually is made from meat, cheese, vegetables or fruits but may be made with other ingredients.
A cookbook published in 1520 in Catalan, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood.
In the Southern and Southwestern United States, empanadas are called Creoles. They are a half-circle flaky crust filled with seasoned pork, beef or chicken and cheese.
In the Southeastern United States, empanadas are referred to as a “fried pie” and are a pastry filled with fresh or reconstituted dry fruit such as apples, apricots, peaches or sweet potatoes and then fried. In New Mexico, it is a winter tradition to make sweetmeat empanadas for Christmas.
They are made with ground pork, sugar, pinon nuts, cinnamon, cloves and nutmeg, sealed in a tortilla-like dough and then deep fried in lard.
(recipes at link)
(Excerpt) Read more at nationaldaycalendar.com ...
Just like the song “Girl from Empanada”
Sounds both delicious and something your cardiologist would warn you about.
The girl from Impenema (2:04)
Frank Sinatra and Antonio Carlos Jobim
https://www.youtube.com/watch?v=NldPFVKYmiw
“Go make me an empanada” just doesn’t sound right
Yup, they’re yummy
When is National Chimichanga Day?
They are essentially all the same thing, a pocket pie.
You warmed them up over a small fire, or over your lamp if you were a miner and presto, a hot lunch.
I made the best empanadas earlier this week.
Dough
1 stick butter
4 oz cream cheese
1 C flour
Mix dough and refrigerate several hours. Roll out. Cut into rounds and fill. Bake at 375 for 15 - 20 minutes. Using a 3 3/4” empanada press yields 16.
The dough is what makes them. So flaky. Super easy. Had some leftover Salisbury steak so gave it, including the gravy, a whirl in the food processor for the filling. Hubby ate them up and says the recipe is a keeper.
If you want a sweet dough, add sugar.
A little Caribbean Walkerswood dipping sauce on the side........guuuuud.
I was born and raised in New Mexico. Never once heard them called Creoles.
Tall and tan
and filled with onions
the girls with empanadas
goes runnin’
and as she runs by
each one she runs by goes
“ooooooo”
One of the best is empanadilla de chapin, available in Puerto Rico. Chapin is otherwise known as trunkfish.
Just back from Puerto Rica, I asked for an empanadilla at a Cuban joint in Miami. They didn’t know what I was talking about until I describe it. “Oh, you mean an empanada”, the lady said. The Chinese have something similar, called “chao-tze.”
Got to hand it to ya. You’re right up there on your music. Snicker-snort!
The local Walmart sells pork empanadas at the deli-counter. Not too bad but I’m not really into pork. Now chicken would be more my style. Or the seafood empanada sounds delicious.
I spent the first 8 years of my life in Central America, and although the shape matches, there, they were always sweet : fruit or a mixture of cheese and fruit.
Thanks for the recipe!
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