Thanks to the delectable Argentine Empanada, this savory delight has traveled a long and flavorful journey from Spain to Argentina.
Empanadas trace their roots back to the Iberian Peninsula, particularly in the Galicia region of Spain. The name “empanada” comes from the Spanish word “empanar,” which means “to wrap in bread,” referring to the art of encasing a variety of fillings in dough.
Legend has it that Empanadas were influenced by Arab culinary traditions. During the period of Arab rule over the Iberian Peninsula from 711 to 1492, many Arab foods, including Samosas, made their way into Spanish cuisine, leaving a lasting impact on local dishes.
The spread and localization of Empanadas in Argentina
With the dawn of the Age of Exploration, Spanish colonizers introduced Empanadas to Latin America. In Argentina, not only did Empanadas find a new home, but they also evolved into a beloved national dish. Given Argentina’s abundance of beef, it naturally became a primary filling for these pastries.
Classic Argentine Empanadas are filled with a mix of ground beef, onions, olives, and hard-boiled eggs, with some regions even adding raisins for a delightful blend of salty and sweet flavors.
Differences between Spanish and Argentine Empanadas
Despite sharing the same name, there are notable differences in shape, size, filling, and cooking methods.
1. Shape and Size
Spanish Empanadas are large, pie-like creations, cut into slices and perfect for sharing among a group. In contrast, Argentine Empanadas are smaller, typically palm-sized and crescent-shaped, making them easy to carry and enjoy individually, thus becoming a quintessential street food.
2. Filling
Local tastes have significantly influenced the fillings of Empanadas. In Spain, where seafood is more prevalent, Empanadas often feature tuna and cod, combined with tomatoes, onions, and bell peppers, resulting in a lighter, more delicate flavor. Argentine Empanadas, however, are known for their rich, hearty fillings, with beef as the star ingredient, complemented by onions, hard-boiled eggs, and olives.
Some regional variations even include raisins or chili peppers for an extra kick.
3. Cooking Method
Spanish Empanadas are traditionally baked, giving them a light, crispy crust. Argentine Empanadas can be either baked or fried. Baked versions offer a crisp, flaky texture, while fried ones provide a satisfyingly crispy and chewy experience.
4. Seasoning and Flavor
Spanish Empanadas are seasoned simply, using olive oil and tomato sauce to enhance the natural flavors of the ingredients. In contrast, Argentine Empanadas, especially those from the northern regions, are seasoned with robust spices like cumin and chili, creating a richer, sometimes slightly spicy flavor profile.
Ps: This is entirely different from the Cornish Pasty, a miner’s pie from Cornwall, England, which is made with raw fillings and then baked. The taste and experience are worlds apart.
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