Empanadas are thought to have originated in Galicia, Spain, during the time of the Moors' influence in the Iberian Peninsula. Their name derives from the Spanish verb "empanar," which means to wrap or coat in bread. The practice of filling dough with savory or sweet ingredients can be traced to similar Arabic pastries, which were adapted in the Iberian context. Over time, empanadas spread across Latin America, evolving into various forms based on local ingredients and cooking techniques. In countries like Argentina, Chile, and Colombia, they have become staples, filled with anything from meats and cheeses to fruits and spices.
Empanadas Around the World
- Spain: Often baked and filled with tuna, vegetables, or meats.
- Argentina: Famous for their beef-filled empanadas, sometimes with the addition of boiled eggs or olives.
- Colombia and Venezuela: Corn-based dough, typically fried and filled with shredded beef or cheese.
- Portugal and Brazil: Known as *pastéis*, often filled with shrimp, chicken, or sweet fillings like guava.
Using Oak City Spice Blends Seasonings
For the savory empanadas, Bountiful Bahia blend can elevate traditional fillings by adding a layer of complexity with its combination of sweet, spicy, and smoky flavors. For sweet empanadas, Chai Pie Wallah introduces warm, fragrant spices perfect for dessert fillings like fruits, nuts, or custards.
Recipes and Cooking Methods
Savory Empanadas with Bountiful Bahia Seasoning
Recipe 1: Beef Empanadas with Bountiful Bahia
Ingredients:
- Ground beef (500g)
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 tsp Bountiful Bahia seasoning
- 2 hard-boiled eggs, chopped (optional)
- 12 empanada dough rounds - see below
- Olive oil (for sautéing)
Instructions:
1. Heat olive oil in a pan and sauté the onions and bell peppers until soft.
2. Add ground beef and cook until browned. Drain excess fat.
3. Stir in Bountiful Bahia seasoning and cook for an additional 2-3 minutes.
4. Remove from heat and mix in chopped hard-boiled eggs if using.
5. Fill each dough round with the beef mixture, fold, and crimp the edges with a fork.
6. Bake at 375°F (190°C) for 20-25 minutes until golden brown.
Recipe 2: Chicken Empanadas with Bountiful Bahia
Ingredients:
- Shredded cooked chicken (500g)
- 1 tsp Bountiful Bahia seasoning
- 1/2 cup shredded cheese (optional)
- 12 empanada dough rounds - see below
Instructions:
1. Mix shredded chicken with Bountiful Bahia seasoning and shredded cheese.
2. Fill dough rounds with the chicken mixture.
3. Fold, crimp, and bake as above.
Sweet Empanadas with Chai Pie Wallah Seasoning
Recipe 1: Spiced Apple Empanadas with Chai Pie Wallah
Ingredients:
- 2 large apples, peeled and diced
- 2 tbsp sugar
- 1 tsp Chai Pie Wallah seasoning
- 1 tbsp lemon juice
- 12 empanada dough rounds - see below
- Powdered sugar (for garnish)
Instructions:
1. In a saucepan, combine apples, sugar, Chai Pie Wallah seasoning, and lemon juice. Cook until apples are tender and the mixture thickens.
2. Let the mixture cool before filling each empanada dough round.
3. Fold, crimp, and bake at 375°F (190°C) for 20 minutes or until golden.
4. Dust with powdered sugar before serving.
Recipe 2: Spiced Sweet Potato Empanadas with Chai Pie Wallah
Ingredients:
- 2 sweet potatoes, cooked and mashed
- 2 tbsp brown sugar
- 1 tsp *Chai Pie Wallah* seasoning
- 12 empanada dough rounds - see below
Instructions:
1. Mix mashed sweet potatoes with brown sugar and Chai Pie Wallah seasoning.
2. Fill the dough rounds with the mixture, fold, and bake as above.
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Basic Empanada Dough Recipe
Ingredients:
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 1 egg
- 1/2 cup cold water (or more, as needed)
- 1 tbsp white vinegar
Instructions:
1. Mix dry ingredients: In a large bowl, combine the flour and salt.
2. Add butter: Add the cold butter cubes to the flour mixture. Use your fingers or a pastry cutter to blend the butter into the flour until the mixture looks like coarse crumbs.
3. Mix wet ingredients: In a small bowl, whisk together the egg, cold water, and vinegar.
4. Combine: Gradually pour the wet ingredients into the flour mixture, stirring with a fork until the dough starts to come together. If the dough feels too dry, add a bit more cold water, one tablespoon at a time.
5. Knead and rest: Turn the dough out onto a lightly floured surface and knead just until smooth. Do not overwork the dough, as you want it to remain tender. Form the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes before rolling it out.
6. Roll out the dough: Once the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a round cutter (or a small bowl) to cut out circles, about 4-6 inches in diameter.
7. Fill and bake/fry: Fill each dough round with your desired filling, fold, crimp the edges with a fork, and bake at 375°F (190°C) for 20-25 minutes, or fry in oil until golden brown.
This dough is flaky and holds up well for both sweet and savory empanadas. If you’re making a sweet version, you can add a tablespoon of sugar to the flour for a slightly sweeter dough.
Cooking Methods: Baked vs. Fried
Empanadas can be either baked or fried, depending on the desired texture and flavor. Baked empanadas tend to be lighter and crispier, while fried empanadas are richer and more indulgent. Your seasoning blends work beautifully in both methods, with the smoked paprika in Bountiful Bahia enhancing fried empanadas' smokiness and the sweet spices in Chai Pie Wallah adding warmth to baked desserts.
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