Empanadas (Spanish pronunciation: [empaˈnaða]) is a type of pasty baked or fried in many countries of the Americas and in Spain.
The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, corn, or other ingredients.
The dough is made with wheat flour and beef drippings for the fillings which differ from province to province. Some places use chicken, and some places beef (cubed or ground depending on the region) spiced with cumin and paprika.
Some other fillings are onion, boiled egg, olives, or raisins. Empanadas can be baked or fried. It also can contain ham, fish, humita (sweetcorn with white sauce), or spinach; a fruit filling is used to create a dessert empanada.
For the interior regions, they can be spiced with peppers.
In those places (usually take-out shops) where several types are served, a Repulgue, or pattern, is added to the pastry fold to distinguish the varieties (although it is more common nowadays to burn a letter – an abbreviated indication of the filling – into the dough). In larger cities, empanadas are eaten more as takeaway food, sourced from restaurants specializing in this dish.
They usually carry dozens of different varieties, which is not the case in the northern provinces, where are usually made at home, with more traditional recipes.
During Lent and Easter, empanada de Cuaresma fillings with fish (usually dogfish or tuna) are popular.[6]
Source: Wikipedia
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