Empanadas are savory stuffed pastries that are popular in many Latin American countries as well as in Spain. They make for a delicious and portable snack or appetizer. There are many different types of empanadas made with a variety of doughs, shapes, and fillings. Here we will explore 3 of the most common varieties:
Beef Empanadas
Ground beef empanadas are one of the most popular types found throughout Latin America. The filling is made by cooking ground beef with onions, garlic, cumin, paprika, and other spices. The beef filling often contains olives, raisins, hard boiled eggs, or potatoes as well. It has a savory, lightly spiced flavor. The dough used for beef empanadas is often made from wheat flour.
Cheese Empanadas
Cheese empanadas are often made with a cheese such as queso blanco or queso fresco as the main filling ingredient. The cheese filling is combined with herbs and spices for flavor. Onions, garlic, and sometimes spinach or chard are sautéed and added to the cheese filling as well. The dough for cheese empanadas is commonly made from cornmeal or wheat flour.
Chicken Empanadas
Shredded chicken is used as the filling for these empanadas. The chicken is cooked with seasonings such as garlic, onions, tomatoes, spices, and herbs until it is pulled apart and tender. Green olives, raisins, hard boiled eggs, and many other ingredients are often incorporated into chicken empanada fillings too. The dough can be made using wheat flour, corn masa, plantains, or yuca.
The Dough Used for Empanadas
While the filling varies significantly between different types of empanadas, the dough or masa is also an important distinguishing factor. Here are some of the common doughs used to make empanada shells:
- Wheat flour – The most common dough, can be used to make baked or fried empanadas.
- Cornmeal – Used for traditional empanadas in countries like Argentina, Chile, Colombia and Venezuela.
- Plantain – Green or ripe plantain is used to make sweet or savory empanadas.
- Yuca – The starchy cassava root is used to make empanada dough in Puerto Rico, Colombia, and Venezuela.
- Masa harina – Corn flour mixed with water makes pliable empanada dough common in Mexico.
Common Shapes of Empanadas
Empanadas come in several distinctive shapes and sizes depending on the region. Here are some of the most common empanada shapes:
Shape | Description |
---|---|
Half moon | The classic empanada shape, like a half circle turnover. |
Rectangular | Straight, rectangular shapes are common for baked empanadas. |
Small purses | Tiny, purse-like empanadas with a gathered top. |
Large discs | Large, round, flat empanadas characteristic of Argentina. |
How are Empanadas Cooked?
There are two main methods used for cooking empanadas:
- Baking – Empanadas are very commonly baked in the oven until golden brown and crispy. Baking works well for empanadas made with doughs like wheat flour.
- Frying – Many empanadas are fried either by pan-frying or deep-frying. Cornmeal or plantain dough empanadas are frequently fried.
In addition to these cooking methods, empanadas can also be cooked on a grill or baked on a griddle. Some large empanadas made with thicker dough are even boiled before baking or frying.
Serving Empanadas
Empanadas make for a quick, convenient, and portable meal or snack any time of day. They are commonly served:
- As an appetizer or starter
- As a light meal or snack
- For breakfast with coffee or juices
- For lunchboxes and on-the-go meals
- As a late night snack
- As finger food at parties and celebrations
For breakfast and snacks, empanadas are often served with coffee, fresh fruit juice, or soda. As a meal, they can be accompanied by rice, beans, salad, potatoes, or french fries. There are also many delicious sauces that pair well with empanadas such as chimichurri, salsa golf, and ají verde.
Popular Fillings and Varieties
Empanadas are very versatile pastries that can be filled with many different ingredients. Here are some other popular empanada fillings from around Latin America and Spain:
- Tunas – Prickly pear fruit filling common in Mexico and Central America.
- Chorizo – Spicy Spanish sausage makes flavorful empanadas.
- Jamaican – Spicy beef filling with raisins and olives.
- Ham and cheese – A classic Spanish combination.
- Shrimp – Savory shrimp empanadas, often with cream and cheese.
- Caprese – With tomato, mozzarella, basil, and olive oil.
- Dessert – Sweet fillings like fruit, dulce de leche, coconut.
There are countless empanada varieties to discover from different Latin American cuisines. Trying different shapes, doughs, and fillings is part of the fun and enjoyment of eating empanadas!
Conclusion
Empanadas are portable, savory pastries that come in many shapes and sizes. The three main types are beef, chicken, and cheese empanadas. But the possibilities for dough, fillings, and cooking methods are endless. Empanadas make for a versatile appetizer, snack, or light meal that can be adapted to local tastes and ingredients across Latin America. Their portability and flavor make them a staple item for parties, lunches, and any time hunger strikes.