Impanada - Brenda Gantt (2024)

• Appetizer, Snacks

• By recipeshub_R
• September 1, 2023

Impanadas are a beloved and versatile dish found in various forms across Latin America, Spain, the Philippines, and even parts of the Middle East. These hand-held, savory pastries consist of a dough pocket filled with a delicious mixture of meats, vegetables, and spices. Impanadas are cherished for their portability, making them ideal for street food, picnics, and family gatherings. The history and evolution of empanadas are a testament to the cultural diversity and culinary creativity found in the regions where they are enjoyed.

The history of Impanadas is a tale of cultural diffusion and adaptation. The word “Impanada” itself is derived from the Spanish verb “Impanar,” which means “to coat with bread.” This reflects the core concept of enclosing a filling within a dough casing, a technique that was likely influenced by the Moorish occupation of Spain.

The concept of filled pastries, similar to Impanadas, can be traced back to ancient Persia. These early versions of filled pastries were brought to Spain by the Moors in the 8th century. Over time, the Spanish adapted and transformed these pastries into Impanadas, incorporating their own ingredients and flavors.

As Spanish explorers and settlers ventured to the Americas, they introduced empanadas to the New World. In each region, empanadas took on unique characteristics, adapting to the local ingredients and culinary traditions. For example, in Argentina, you’ll find beef empanadas with a rich, spiced filling, while in the Philippines, sweet empanadas with fruit fillings are popular.

Impanadas have a special place in the hearts and kitchens of families and communities across Latin America and beyond. They are a staple of celebrations, holidays, and everyday meals.

One of the most famous variations is the Argentine empanada, where the filling often includes ground beef, onions, olives, hard-boiled eggs, and various spices. These empanadas are meticulously folded and sealed with distinct patterns, and each region of Argentina has its unique twist on the recipe.

In Spain, especially in the region of Galicia, you’ll find seafood empanadas known as “empanadas gallegas.” These are often filled with a mix of cod, onions, red pepper, and sometimes hard-boiled eggs, all encased in a tender pastry crust.

In the Philippines, empanadas are often sweet, filled with sweet potato, ground meat, and occasionally raisins. They are deep-fried to create a crispy, sweet, and savory snack.

INGREDIENTS

For the Dough:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter or lard, cold and diced
• 1 large egg
• 1/2 cup cold water

For the Filling (adjust to your preference):

• 1 pound ground meat (beef, chicken, or pork)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, finely chopped
• 1/2 cup pitted olives, chopped
• 2 hard-boiled eggs, chopped
• 2 teaspoons ground cumin
• Salt and pepper to taste
• Cooking oil for sautéing

Optional:

• Aji sauce, chimichurri, or salsa for dipping

INSTRUCTIONS

For the Dough:

1. In a large mixing bowl, combine the flour and salt.
2. Add the cold, diced butter or lard and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
3. Beat the egg and add it to the mixture, along with the cold water. Mix until the dough comes together.
4. Knead the dough gently on a floured surface until it’s smooth. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

1. In a skillet, heat some cooking oil over medium heat. Add the chopped onion and bell pepper and sauté until they become soft and translucent.
2. Add the minced garlic and ground meat, cooking until the meat is browned and cooked through.
3. Stir in the chopped olives, cumin, and season with salt and pepper. Cook for another few minutes.
4. Remove the skillet from heat and stir in the chopped hard-boiled eggs. Allow the filling to cool.

Assembling and Baking:

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
3. Cut circles from the dough using a round cutter or a glass.
4. Place a spoonful of the cooled filling onto one half of each dough circle.
5. Fold the other half of the dough over the filling to create a half-moon shape.
6. Press the edges together to seal, and you can use a fork to crimp the edges for a decorative touch.
7. Place the empanadas on a baking sheet lined with parchment paper.
8. Brush the tops with beaten egg or a mixture of egg and water for a golden finish.
9. Bake in the preheated oven for 20-25 minutes or until they are golden brown.

NOTES:

• Serve your homemade empanadas with your favorite dipping sauce, such as aji sauce, chimichurri, or salsa. Enjoy this delicious and culturally diverse pastry that has made its mark on cuisines around the world!