Introduction:

Empanadas are savoury or sweet pastries filled with ingredients such as meats (carnes), cheeses (quesos), vegetables (verduras), or fruits (frutas). While many countries enjoy their own versions, Argentina is particularly famous for them. Each region in the Spanish-speaking world has its own unique variations that reflect local ingredients and culinary traditions.

A Taste of History:

Empanadas are believed to have originated in Spain, dating back to the time of the Moorish occupation. The name comes from the Spanish verb empanar, meaning to wrap in bread. The dish was originally made as a portable meal for workers, filled with meat or vegetables. During the Spanish colonisation in the 16th century, empanadas were introduced to Latin America, where they evolved into countless regional varieties, influenced by local ingredients and culinary practices.

In Argentina, empanadas became especially popular due to the influence of European immigrants, particularly from Spain and Italy. Each province developed its own signature recipes, showcasing the diversity of the country’s agricultural production, from beef (carne de res) in Buenos Aires to lamb (cordero) in Patagonia. Over time, empanadas have become a national dish, symbolising Argentina’s rich cultural tapestry and love for bold, hearty flavours.

Chile, like Argentina, also has a deep connection to empanadas, particularly empanadas de pino, which are filled with beef (carne), onions (cebolla), olives (aceitunas), and hard-boiled eggs (huevos duros). This variation reflects Chile’s own cultural influences from Spain and local agricultural traditions. While both countries claim strong ties to empanadas, the dish’s spread across South America can be attributed to the shared colonial history and migration patterns, making empanadas a beloved and versatile part of Latin American cuisine.

Key Ingredients:

For the dough:

• 500g plain flour (harina de trigo)

• 200g unsalted butter (mantequilla sin sal), chilled and cubed

• 1 egg (huevo)

• 150ml cold water (agua fría)

• 1 tsp salt (sal)

For the filling (basic meat filling):

• 500g ground beef (carne molida)

• 1 onion (cebolla), finely chopped

• 1 red bell pepper (pimiento rojo), finely chopped

• 2 cloves garlic (ajo), minced

• 1 tsp cumin (comino)

• Salt and pepper (sal y pimienta) to taste

• 2 hard-boiled eggs (huevos duros), chopped

• 100g black olives (aceitunas negras), pitted and chopped (optional)

• Fresh parsley (perejil fresco), chopped (optional)

Preparation Guide:

1. Make the dough:

   • Combine flour (harina) and salt (sal) in a large bowl. Add butter (mantequilla) and rub into the flour until it resembles breadcrumbs.

   • Mix in the egg (huevo) and enough cold water (agua fría) to form a smooth dough. Wrap in cling film and refrigerate for 30 minutes.

2. Prepare the filling:

   • Sauté onions (cebolla) and garlic (ajo) in a pan. Add ground beef (carne molida), cook until browned, then add bell pepper (pimiento rojo), cumin (comino), salt, and pepper. Let cool, then stir in hard-boiled eggs (huevos duros), olives (aceitunas), and parsley (perejil).

3. Assemble the empanadas:

   • Preheat the oven to 200°C. Roll out dough (masa) to 3mm thick, cut circles, fill with the mixture, and fold into half-moons.

4. Bake:

   • Brush with beaten egg (huevo batido) and bake for 20-25 minutes until golden brown.

Popular Empanada Fillings:

• Cheese (queso): Mozzarella, ricotta, or queso fresco.

• Chicken (pollo): Shredded chicken with vegetables.

• Chorizo: Spicy sausage with peppers.

• Fruit (fruta): Apple or peach for a sweet twist.

• Ham and cheese (jamón y queso): A popular savoury option.

• Lentils (lentejas): A vegetarian favourite with spices.

• Mushrooms (champiñones): Often combined with cheese or spinach.

• Pumpkin or sweet potato (calabaza or batata): A seasonal option.

• Seafood (mariscos): Shrimp or crab in coastal regions.

• Vegetable (vegetariana): A mix of sautéed vegetables.

Regional Differences:

• Argentina: Spiced ground beef with potatoes or eggs.

• Chile: Empanadas de pino, filled with beef, onions, and eggs.

• Spain: Larger empanadas, often resembling pies with fillings like tuna or chorizo.