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Empanada AI simulator
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Empanada AI simulator
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Empanada
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, North African countries, West African countries (also known as Meatpie in Nigeria), South Asian countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
The origin of empanadas is unknown, but they are thought to have originated in 7th century Galicia, a region in northwest Spain.
An empanada (empãada) is mentioned in the Cantigas de Santa Maria 57:VI (c. 1282):
Entr' esses roubadores / viu jazer um vilão / desses mais malfeitores, / ũa perna na mão / de galinha, freame / que sacara com fame / entom dũ' empãada | que so um seu çurame/ comer quisera, / mais nom podera, / ca Deus nom queria. In the midst of these robbers he saw lying there one of the most vicious of the rascals with a chicken leg in his hand. He had taken the cold morsel out of a pasty and was about to eat it under the cover of his cape. However, he could not, for God prevented it.
Rabbinic Jewish books from the same period, including the Novellae of Asher ben Jehiel (1250–1327), the Novellae of Yom Tov of Seville (c. 1260–1320), the Orchot Chayyim of Aaron ben Jacob (c. 1250–1325) and the Arba'ah Turim of Jacob ben Asher (c. 1270–1340) mention "inpanada" and "panada" as bread products containing fat, meat or fish on the inside.
A cookbook published in Catalan in 1520, Llibre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food.
Argentine empanadas are often served during parties and festivals as a starter or main course. Shops specialize in freshly made empanadas, with many flavors and fillings.
Every region of Argentina has its own characteristic variant. Those of Salta (salteñas) are small, juicy and spicy, and contain potatoes, peppers and ground chili. These are also popular in neighbouring Bolivia.
Empanada
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, North African countries, West African countries (also known as Meatpie in Nigeria), South Asian countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
The origin of empanadas is unknown, but they are thought to have originated in 7th century Galicia, a region in northwest Spain.
An empanada (empãada) is mentioned in the Cantigas de Santa Maria 57:VI (c. 1282):
Entr' esses roubadores / viu jazer um vilão / desses mais malfeitores, / ũa perna na mão / de galinha, freame / que sacara com fame / entom dũ' empãada | que so um seu çurame/ comer quisera, / mais nom podera, / ca Deus nom queria. In the midst of these robbers he saw lying there one of the most vicious of the rascals with a chicken leg in his hand. He had taken the cold morsel out of a pasty and was about to eat it under the cover of his cape. However, he could not, for God prevented it.
Rabbinic Jewish books from the same period, including the Novellae of Asher ben Jehiel (1250–1327), the Novellae of Yom Tov of Seville (c. 1260–1320), the Orchot Chayyim of Aaron ben Jacob (c. 1250–1325) and the Arba'ah Turim of Jacob ben Asher (c. 1270–1340) mention "inpanada" and "panada" as bread products containing fat, meat or fish on the inside.
A cookbook published in Catalan in 1520, Llibre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food.
Argentine empanadas are often served during parties and festivals as a starter or main course. Shops specialize in freshly made empanadas, with many flavors and fillings.
Every region of Argentina has its own characteristic variant. Those of Salta (salteñas) are small, juicy and spicy, and contain potatoes, peppers and ground chili. These are also popular in neighbouring Bolivia.
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