Empanadas, those delectable pastry pockets filled with savory delights, have been a staple in Spanish cuisine for centuries. But have you ever wondered what Spanish empanadas are called? The answer might surprise you, as it’s not just a simple name, but a world of variations and regional specialties. In this article, we’ll embark on a gastronomic adventure to explore the different names and flavors of Spanish empanadas.
A Brief History of Empanadas in Spain
Before diving into the names, let’s take a brief look at the history of empanadas in Spain. The word “empanada” comes from the Spanish verb “empanar,” which means “to wrap in bread.” This concept of wrapping fillings in dough dates back to the Moorish occupation of the Iberian Peninsula in the 8th century. The Moors introduced their own version of pastry pockets, which were later adopted and adapted by the Spanish.
Over time, empanadas became a staple in Spanish cuisine, particularly in the northern regions of Galicia, Asturias, and the Basque Country. Each region developed its own unique fillings, dough, and cooking methods, resulting in a diverse array of empanadas.
Regional Variations: A World of Names and Flavors
Spanish empanadas are known by different names depending on the region and filling. Here are some of the most popular variations:
Galician Empanadas: The Originals
In Galicia, the birthplace of empanadas, these pastry pockets are simply known as “empanadas.” Galician empanadas are typically filled with seafood, such as mussels, cockles, or squid, and are often served as a snack or appetizer.
Empanada Gallega: A Classic Recipe
One of the most famous Galician empanadas is the “Empanada Gallega,” filled with mussels, onions, garlic, and paprika. This classic recipe is a staple in Galician cuisine and is often served at festivals and celebrations.
Asturian Empanadas: A Twist on the Classic
In Asturias, empanadas are known as “empanaes” or “empanadines.” Asturian empanadas are similar to Galician ones but often feature different fillings, such as chorizo, ham, or chicken.
Empanada de Chorizo: A Spicy Delight
One of the most popular Asturian empanadas is the “Empanada de Chorizo,” filled with spicy chorizo sausage, onions, and garlic. This empanada is a staple in Asturian cuisine and is often served as a snack or appetizer.
Basque Empanadas: A Fusion of Flavors
In the Basque Country, empanadas are known as “empanadak” or “pastelak.” Basque empanadas are a fusion of Spanish and French flavors, often featuring fillings such as cod, anchovies, or ham.
Empanada de Bacalao: A Cod Delight
One of the most famous Basque empanadas is the “Empanada de Bacalao,” filled with cod, onions, garlic, and paprika. This empanada is a staple in Basque cuisine and is often served as a main course.
Other Regional Variations
While Galicia, Asturias, and the Basque Country are the most famous empanada-producing regions, other parts of Spain also have their own unique variations. Some notable mentions include:
- Empanada de Verduras (Vegetable Empanada) from the Canary Islands, filled with vegetables, cheese, and ham.
- Empanada de Mariscos (Seafood Empanada) from the coastal regions of Catalonia and Valencia, filled with seafood, onions, and garlic.
- Empanada de Chistorra (Chistorra Empanada) from the Navarre region, filled with chistorra sausage, onions, and garlic.
Conclusion
Spanish empanadas are a delicious and diverse world of pastry pockets, each with its own unique name and flavor. From the classic Galician empanadas to the spicy Asturian empanadas, and from the seafood-filled empanadas of the coastal regions to the vegetable empanadas of the Canary Islands, there’s an empanada for every taste and preference.
Whether you’re a foodie, a history buff, or simply a lover of Spanish cuisine, empanadas are a must-try. So, next time you’re in Spain, be sure to try some of these delicious pastry pockets and experience the rich flavors and traditions of Spanish empanadas.
Empanada-Making Tips and Tricks
If you’re feeling adventurous and want to try making your own empanadas at home, here are some tips and tricks to get you started:
- Use a mixture of all-purpose flour and lard or butter to create a flaky and tender dough.
- Don’t overfill the empanadas, as this can cause them to burst open during baking.
- Use a variety of fillings, such as seafood, meat, or vegetables, to create unique and delicious empanadas.
- Experiment with different spices and seasonings, such as paprika, garlic, and cumin, to add flavor to your empanadas.
- Bake or fry the empanadas until golden brown and crispy, and serve hot with a side of salsa or aioli.
By following these tips and tricks, you’ll be well on your way to creating delicious Spanish empanadas that will impress your friends and family.
Empanada Recipes to Try at Home
Here are two simple empanada recipes to try at home:
Recipe 1: Galician-Style Empanada
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup lard or butter
- 1/2 cup mussels, cockles, or squid
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Mix flour and lard or butter to create a flaky dough.
- Fill the dough with mussels, onions, garlic, and paprika.
- Bake for 20-25 minutes or until golden brown.
Recipe 2: Asturian-Style Empanada
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup lard or butter
- 1/2 cup chorizo sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Mix flour and lard or butter to create a flaky dough.
- Fill the dough with chorizo sausage, onions, garlic, and paprika.
- Bake for 20-25 minutes or until golden brown.
By trying these recipes and experimenting with different fillings and spices, you’ll be able to create your own delicious Spanish empanadas at home.
What is the origin of Spanish empanadas?
Spanish empanadas have a rich history that dates back to the Moorish occupation of the Iberian Peninsula. The word “empanada” comes from the Spanish verb “empanar,” which means “to wrap in bread.” This culinary tradition was influenced by the Arabs, who introduced the concept of filling pastry with meat, onions, and spices. Over time, Spanish empanadas evolved and spread throughout the country, with different regions developing their unique variations.
Despite their widespread popularity, the exact origin of Spanish empanadas is unclear. Some attribute their creation to the Galicians, who claim to have invented the first empanadas as a convenient food for sailors and travelers. Others argue that empanadas were inspired by the Moorish pastries, which were filled with meat, fish, or vegetables. Regardless of their true origin, Spanish empanadas have become an integral part of the country’s culinary heritage.
What are the different types of Spanish empanadas?
Spanish empanadas come in a wide variety of flavors and fillings, depending on the region and personal preferences. Some of the most popular types of empanadas include the Galician empanada, which is filled with seafood, onions, and bell peppers; the Andalusian empanada, which features a rich beef or chicken filling; and the Catalan empanada, which is typically filled with vegetables, cheese, or ham.
In addition to these regional specialties, Spanish empanadas can also be classified according to their filling ingredients. For example, empanadas can be filled with meat (beef, pork, or chicken), seafood (shrimp, fish, or squid), vegetables (onions, bell peppers, or mushrooms), or cheese (Manchego or Idiazabal). Some empanadas may also feature a combination of fillings, such as meat and vegetables or seafood and cheese.
What is the difference between Spanish empanadas and Latin American empanadas?
While both Spanish and Latin American empanadas share a common origin and similar ingredients, there are significant differences between the two. Spanish empanadas tend to be more savory and less sweet than their Latin American counterparts, with a greater emphasis on meat, seafood, and vegetables. Latin American empanadas, on the other hand, often feature a sweeter filling, such as beef or chicken with onions and raisins.
Another key difference between Spanish and Latin American empanadas is the type of pastry used. Spanish empanadas typically feature a thick, flaky crust made with olive oil and flour, while Latin American empanadas often have a thinner, more delicate crust made with lard or butter. Additionally, Spanish empanadas are often larger and more filling-heavy than Latin American empanadas, which are typically smaller and more snack-sized.
How are Spanish empanadas typically served?
Spanish empanadas are often served as a snack or appetizer, accompanied by a cold beer or a glass of wine. They can also be served as a main course, particularly in informal settings such as tapas bars or street food stalls. In some regions, empanadas are served as a side dish, accompanying stews, soups, or salads.
When serving empanadas, it’s common to offer a variety of dipping sauces, such as alioli (a garlic mayonnaise) or salsa verde (a tangy green sauce). Some people also like to add a squeeze of lemon juice or a sprinkle of paprika to their empanadas. In general, Spanish empanadas are best enjoyed fresh and hot, straight from the oven or frying pan.
Can Spanish empanadas be made at home?
Absolutely! While store-bought empanadas can be convenient, making them at home is relatively easy and rewarding. To make Spanish empanadas, you’ll need a few basic ingredients, including flour, olive oil, and your choice of filling. You can use a pre-made pastry dough or make your own from scratch, using a simple recipe that involves flour, water, and olive oil.
When making empanadas at home, it’s essential to pay attention to the filling ingredients and the cooking method. Choose fresh, high-quality ingredients for your filling, and be sure to cook the empanadas until they’re golden brown and crispy. You can bake or fry your empanadas, depending on your preference. With a little practice, you can create delicious, authentic Spanish empanadas in the comfort of your own kitchen.
What are some common mistakes to avoid when making Spanish empanadas?
One common mistake to avoid when making Spanish empanadas is overfilling the pastry. This can cause the filling to spill out during cooking, resulting in a messy and uneven empanada. Another mistake is using low-quality ingredients, such as stale flour or old olive oil, which can affect the flavor and texture of the empanadas.
When cooking empanadas, it’s also essential to avoid overcooking or undercooking them. Overcooking can cause the pastry to become dry and brittle, while undercooking can result in a soggy or raw filling. To avoid these mistakes, be sure to follow a reliable recipe and pay attention to the cooking time and temperature. With a little practice and patience, you can create delicious, authentic Spanish empanadas that will impress your friends and family.
Can Spanish empanadas be frozen or stored for later use?
Yes, Spanish empanadas can be frozen or stored for later use. In fact, freezing is a great way to preserve empanadas and enjoy them at a later time. To freeze empanadas, simply place them on a baking sheet lined with parchment paper and put them in the freezer until they’re solid. Then, transfer the frozen empanadas to a freezer-safe bag or container and store them for up to 3 months.
When you’re ready to eat your frozen empanadas, simply thaw them at room temperature or reheat them in the oven or microwave. You can also store empanadas at room temperature for up to 2 days, wrapped in plastic wrap or aluminum foil. However, it’s essential to note that empanadas are best consumed fresh, so try to use them within a day or two of making them for optimal flavor and texture.