Empanadas

● Important information about empanadas

- Empanadas have and always will be an important food for Latin Americans. They originate from Spain and the meaning of the word “empanada” means “covered with bread.” Many people will make these for dinner or at family events, parties, get togethers, etc. They stuff them with whatever they would like but in modern society, people in the United States usually make them with beef or chicken however, most parts in Latin America would prepare the dough rather than buying “ready made” shells. This is what makes an empanada traditional. People in Latin America do not eat empanadas plain, they like to add things like salsa or sour cream on the top. They also do not make empanadas alone, they will usually have a side of rice or frijoles (beans) or whatever they would like to complete the meal.

● History of Empanadas

- An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe.

- Immigrants from northern Spain first had a larger dish which was a double crusted pie cut into slices but has evolved to become individual pockets of pasty crust, often made with animal fat.

- The name comes from the verb empanar, meaning to wrap or coat in bread.

- Empanada is made by folding a dough or bread patty around the stuffing.

- The stuffing can consist of a variety of

- meats (beef, ham, chicken, etc…)

- vegetables

- seafood (ex. cod or tuna)

- or even fruits (as a dessert)

- Empanadas have their origins in Galicia (Spain) and Portugal. They first appeared in Medieval Iberia during the time of the Moorish invasions.

- Due to the large number of Galician immigrants in Latin America, the empanada gallega has also become popular in that region.

- The dish was carried to Latin America and the Philippines by Spanish colonists, where they remain very popular to this day.

- It is believed that empanadas may have derived from the Arabic meat-filled pies, samosas.

● Ingredients and supplies needed: Goya crust/shells, beef, cheese, cooking oil/ vegetable oil, pan, spices: salt, pepper, garlic powder, fork, sour cream

- Disclaimer: For time management purposes we will not be making homemade dough for the empanadas. We will be using the crust from the brand “Goya.” We also will put a twist on this recipe and did not use everything the woman did in her recipe*

- The amounts listed are for 10 people

- According to the recipe from Goya: Prep time= 45minutes, Total time=1 hour and 20 minutes, feeds 10 people

- 1 tablespoon of oil to cook the beef in

- Amount of beef: about ½-1lb (beef- the Spanish brought in cattle to the Americas however, beef originates from the Americas because it was made there)

- Cook until browned

- One packet of yellow American cheese (not going to use the whole packet) (we added this step) (It is currently unknown where cheese officially originates from, cheese production was first discovered, evidence of early cheesemaking is widespread in the Middle East, Europe, and Central Asia. We are using However we are using yellow cheese from America)

- ½ teaspoon of oregano (originates from Greece)

- 1 package of sazon (a type of seasoned salt found in Hispanic and Mexican markets. It is typically used on meats, fish, poultry, and even to flavor different soups. One popular brand is by Goya Foods. It is made of ingredients that include cilantro, achiote, garlic, salt. There is not an exact substitute for this ingredient however, you can use the ingredients used to make the sazon (the cilantro, garlic, salt etc.) because it will give the traditional flavor.)

- 1 package of the Goya Disco (substituting for dough)

- Dough can be made from wheat flour, cornmeal, corn flour, plantain, or potatoes.

- Cups of extra virgin olive oil: (varies depending on pan type) (single-origin oil is cold-pressed in Spain, and is not blended with olive oils from other countries or with other types of oils.)

- After stuffing the empanada with a tablespoon of the beef, use your finger to put a little bit of water on the edges so the crust will stick together.

- Then use a fork to press down on the edges

- Start putting the empanadas in the oil and let them cook until they are light brown

- When empanadas are done cooking, pick them up with tong and place on a tray that has paper towels so the towels soak up the rest of the oil on the empanadas

- Add your toppings: example: sour cream (from Eastern Europe) , “crema” (from Mexico), or salsa verde (A staple in the Mexican kitchen it is another recipe, as you can see Latin American meals usually take time to make)

- Finally enjoy :) !!!!

● Variations throughout Latin America

○ Argentina (Empanada Mendocinas)

■ Filled with beef, onion, paprika, hot pepper powder, cumin, oregano, hard-boiled egg, and olives.

○ Brazil (Pastel De Queijo)

■ Made with Brazilian Cachaca (brazilian sugar cane liquor) and fillings vary from cheese, to shrimp, to chicken, and ground meat. It may also include sun dried tomatoes and oregano.

○ El Salvador, Nicaragua, Costa Rica (Empanadas de Platanos)

■ Dough is made with very ripe plantains. Can be made into desserts with custard fillings or contain cheeses such as mozzarella and queso seco.

○ Colombia, Venezuela

■ Both make the dough out of corn flour typically used for making arepas but vary in filling. Colombia uses ground beef, potatoes, and onions whereas Venezuelan empanadas contain plátanos maduros, beef and black beans. A version based on their national dish, pabellon.

○ Mexico (Pastes Pachuquenos)

■ A thinner dough is made using wheat flour, pulque (an alcoholic drink made by fermented sap from the maguey), salt, egg, lard, and sometimes milk. They also have various sweet and savory varieties.

○ Overall, various regions have different varieties of the same dish but all based on the same concept. Other areas include Ecuador, Bolivia, Dominican Republic, Chile, Puerto Rico, and many others.

★ Possible Allergens:

○ Nuts (depending on type of oil used)

○ In the dough (Goya brand)

■ Gluten

■ Milk

■ Soy

■ Wheat

★ Fun fact: empanadas can be made as a desert for a delicious treat as well

★ Goal: to prove to people how good food from Latin America tastes (especially empanadas) To explore the cultures of Latin America through its cuisines.

★ Bibliography:

“Beef and Potato Empanadas.” Wishes and Dishes, 29 Oct. 2014,

wishesndishes.com/beef-potato-empanadas/.

Donaldson, James, et al. “The History of Beef.” Hankering for History, 14 Apr. 2019,

hankeringforhistory.com/the-history-of-beef/.

“Empanadas - Beef Turnovers.” Goya Foods,

www.goya.com/en/recipes/empanadas-beef-turnovers.

GourmetSleuth. “Sazon Seasoning.” Gourmet Sleuth,

www.gourmetsleuth.com/ingredients/detail/sazon-seasoning.

“History of Empanadas.” PDF file.

http://www.majuraps.act.edu.au/majp_-_administration?a=173358

“Homemade Crema (Mexican Sour Cream) - Recipe.” FineCooking,

www.finecooking.com/recipe/homemade-crema-mexican-sour-cream.

Moncel, Bethany. “How Has Cheese Changed Through History?” The Spruce Eats, The

Spruce Eats, 9 Aug. 2019, www.thespruceeats.com/the-history-of-cheese-1328765.

Simón, Yara. “A Journey Through the Empanadas of Latin America.” Remezcla, 8 Apr.

2017, remezcla.com/lists/food/empanadas-of-latin-america/.

“The History of Oregano: MySpicer.com: Spices, Herbs & Seasonings.” MySpicer, 10

Jan. 2014, www.myspicer.com/history-of-oregano/.

★ Here are some empanadas my mom and I made since we could not make them for the history cookout. Thought I would share what we like to put on them and eat with them. We like to put lettuce, crema (sour cream), queso fresco (fresh cheese in English similar to feta cheese) and salsa verde.

Jamie E, Madison D, Alysa T, Brianna A