About the dish
Empanadas are half-moon turnovers eaten across South America as a snack, a quick lunch and a fixture at any party. In Argentina the favourite is the baked empanada de carne, with beef, onion, peppers, egg and olive, its edge crimped into a distinctive braid. The Chilean empanada de pino is larger and includes raisins, while in Colombia and Venezuela the dough is made from corn and fried until golden. Fillings may also be cheese, chicken, sweetcorn or tuna. People buy empanadas by the dozen from bakeries and delivery shops, and at home families shape them together before holidays and gatherings.
Main ingredients
- wheat flour
- lard or butter
- beef
- onion
- eggs
- olives
- paprika and cumin
Argentina: Each province has its own style: juicy salteñas and tucumanas from the north, mendocinas with olives; the pattern of the crimped edge (repulgue) tells you the filling.
Chile: In Chile the large baked empanada de pino rules, filled with beef, onion, egg, an olive and raisins – a must during the Fiestas Patrias.
Colombia: In Colombia empanadas are made from corn dough, filled with potato and meat and deep-fried; they are eaten with spicy ají sauce.
Venezuela: In Venezuela they are fried corn-flour turnovers filled with cheese, shredded beef, black beans or cazón fish – a classic breakfast at the beach and by the roadside.
More: Wikipedia (pl) Wikipedia (en)
