Northern Light
Lt. Colonel
- Joined
- Jul 21, 2014
Empanadas seem to be a Spanish version of a hand-held pastry that is found in many cultures, like the Cornish Pasty and the American hand pie. Here is a brief history of the empanada from La Empanada Gourmet. www.laempanadagourmet.com
A Brief History of Empanadas
These pastries, filled with seafood, meat, cheese, vegetables or fruit are wildly popular throughout Latin and South America. Thought to have originated in Spain, where the Empanada Festival is part of Galician culture, the name comes from empanar, or to coat with bread. Variations of this form of portable meals are found in Cornish pasties, Italian calzone, or turnovers.
Most cultures have some sort of traditional "pocket" or meat pie food. It's quite simple -- they're very portable, easy to make and, of course, they don't have to be meaty.
Empanadas are the traditional Latin version of the "hot pocket" (an American version). When I was growing up, my mom who is from Spain, and was living in South America, used to make a version with meat, raisins and olives. There were also sweet ones filled with guava and cream cheese, apple, pumpkin among other flavors.
Empanadas can be also great as part of a "tapas" meal. Served as snacks/appetizers with a dipping sauce, the empanadas can be shared by everyone.
This one of my favourite recipes for empanada appetizers.
Chicken, Apple and Cheese Mini Empanadas Portion size 54 pieces
Ingredients 3 pkg (each 450 g) frozen butter puff pastry, thawed 1 egg, lightly beaten
Filling:
225 g Boneless skinless chicken breast 1 cup (250 mL) diced peeled Golden Delicious apple 1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) vegetable oil 1 onion, minced 2 cloves garlic, minced 1 cup (250 mL) shredded old Cheddar cheese 1/4 tsp (1 mL) each salt and pepper
Preparation
Filling: Cut chicken into thin strips; set aside. In bowl, toss apple with lemon juice; set aside.
In skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 3 minutes. Add apple mixture; cook until apple begins to soften, about 2 minutes.
Add chicken; cook over medium-high heat until no longer pink inside, about 5 minutes. Transfer to bowl and let cool. Using fingers, shred chicken. Stir in cheese, salt and pepper to combine.
On well-floured surface, roll out one-third of the pastry to 1/8-inch (3 mm) thickness. Using 3-1/2-inch (9 cm) fluted round cookie cutter, cut out 18 rounds. Place 1 tsp filling in centre of each; fold in half. Using fork, pinch edges to seal.
Arrange on parchment paper–lined baking sheet. Repeat with remaining pastry and filling. (Make-ahead: Cover and refrigerate for up to 24 hours. Or freeze on baking sheet; store layered between waxed paper in airtight container for up to 1 month. Bake frozen, adding 5 minutes to baking time.)
Brush egg over tops of empanadas. Bake in 400°F (200°C) oven until puffed and golden, 15 to 20 minutes.
Change it Up: Mushroom, Spinach and Cheese Mini Empanadas
Filling: Substitute 1 bag (284 g) fresh spinach, chopped, for the chicken; chopped mushrooms for the apple; and shredded Fontina cheese for the Cheddar.
From: Canadian Living Magazine
A Brief History of Empanadas
These pastries, filled with seafood, meat, cheese, vegetables or fruit are wildly popular throughout Latin and South America. Thought to have originated in Spain, where the Empanada Festival is part of Galician culture, the name comes from empanar, or to coat with bread. Variations of this form of portable meals are found in Cornish pasties, Italian calzone, or turnovers.
Most cultures have some sort of traditional "pocket" or meat pie food. It's quite simple -- they're very portable, easy to make and, of course, they don't have to be meaty.
Empanadas are the traditional Latin version of the "hot pocket" (an American version). When I was growing up, my mom who is from Spain, and was living in South America, used to make a version with meat, raisins and olives. There were also sweet ones filled with guava and cream cheese, apple, pumpkin among other flavors.
Empanadas can be also great as part of a "tapas" meal. Served as snacks/appetizers with a dipping sauce, the empanadas can be shared by everyone.
This one of my favourite recipes for empanada appetizers.
Chicken, Apple and Cheese Mini Empanadas Portion size 54 pieces
Ingredients 3 pkg (each 450 g) frozen butter puff pastry, thawed 1 egg, lightly beaten
Filling:
225 g Boneless skinless chicken breast 1 cup (250 mL) diced peeled Golden Delicious apple 1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) vegetable oil 1 onion, minced 2 cloves garlic, minced 1 cup (250 mL) shredded old Cheddar cheese 1/4 tsp (1 mL) each salt and pepper
Preparation
Filling: Cut chicken into thin strips; set aside. In bowl, toss apple with lemon juice; set aside.
In skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 3 minutes. Add apple mixture; cook until apple begins to soften, about 2 minutes.
Add chicken; cook over medium-high heat until no longer pink inside, about 5 minutes. Transfer to bowl and let cool. Using fingers, shred chicken. Stir in cheese, salt and pepper to combine.
On well-floured surface, roll out one-third of the pastry to 1/8-inch (3 mm) thickness. Using 3-1/2-inch (9 cm) fluted round cookie cutter, cut out 18 rounds. Place 1 tsp filling in centre of each; fold in half. Using fork, pinch edges to seal.
Arrange on parchment paper–lined baking sheet. Repeat with remaining pastry and filling. (Make-ahead: Cover and refrigerate for up to 24 hours. Or freeze on baking sheet; store layered between waxed paper in airtight container for up to 1 month. Bake frozen, adding 5 minutes to baking time.)
Brush egg over tops of empanadas. Bake in 400°F (200°C) oven until puffed and golden, 15 to 20 minutes.
Change it Up: Mushroom, Spinach and Cheese Mini Empanadas
Filling: Substitute 1 bag (284 g) fresh spinach, chopped, for the chicken; chopped mushrooms for the apple; and shredded Fontina cheese for the Cheddar.
From: Canadian Living Magazine
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