Empanadas

The empanada traces its origins to the Galicia region of north-western Spain and neighbouring Portugal, where the technique of wrapping fillings in pastry was documented as early as the 1500s.

The name derives from the Spanish verb empanar, meaning to coat with bread or wrap in pastry. Spanish colonists carried the tradition to the Americas during the 16th century, where it adapted to local ingredients and tastes. In Argentina, the empanada became a cornerstone of cuisine, particularly in cattle-raising regions where beef fillings predominated.

Each province developed distinct seasoning profiles, with cumin and onion becoming standard in the central regions. The pastry evolved from a large pie cut into portions to individual half-moon shapes suited for portability. Today, empanadas represent a shared culinary heritage across Latin America, with each nation maintaining unique preparation methods while preserving the essential concept of savoury filling enclosed in dough. ■

See the full recipe for Empanadas