In a nut shell, empanada is just stuffed pastry. Picture a half circle pie crust, flaky and light. Once stuffed, the crust is folded then baked, or in many cases, deep fried. Depending on where you are or whose in charge, the stuffing can consist of many things such as meat, fish or vegetables.Just about every country, (South American in particular) has their own version of an empanada, and no matter what you call them, Knish, Calzone, Stromboli, Hot Pocket, Meatpie, Turn Over or Strudle, they're a great way to taste regional flavors anywhere.
In Louisiana empanadas are Creole savory meat pies, filled with seasoned pork, beef, chicken, and cheese.
In New Mexico among the Spanish and Mexicans, there is a winter tradition making sweetmeat empanadas for Christmas using hand-ground cooked pork, sugar, toasted local piñon, cinnamon, cloves, and nutmeg; sealed in tortilla-like dough; then deep-fried in lard until lightly golden brown. Yum!
Referred to by the folks at "The Empanada Shop!" in Lafayette, LA as "A Blend of Many Nations in a Single Meal" the empanada is just another fabulous way to celebrate the wacky and wonderfully versatile world of the sandwich. What else?
Here's a recipe for an empanada from Argentina:
