History of National Empanada Day
An empanada is a type of fried or baked pastry with Spanish origins. The name is derived from the Spanish term ‘empanar,’ which literally translates to ‘enbreaded,’ meaning coated in bread. The dough or bread used for making empanadas is stuffed with tasty fillings of meat, vegetables, and in some cultures, fruit. The dish is also popular in Latin American and southern European countries.
The exact origins of empanadas are linked to Portugal and Galicia (Spain.) The pastry made its first appearance during the Moorish invasions in Medieval Iberia. In 1520, a cookbook featuring Catalan, Arabian, French, and Italian food had seafood-filled empanadas listed as one of its recipes. It is widely believed that empanadas and its similar cousin, the calzone, are both inspired by samosas — a triangular-shaped pie popular in Arab and South Asian cultures.
In Portugal and Spain, empanadas are prepared by cutting a large pie into pieces, so that it can be enjoyed on the go. Portuguese and Galician empanada fillings include sardines, tuna, other types of seafood, and sometimes pork, in a sauce prepared from tomatoes and garlic.
