El Amanecer Restaurant
Empanadas are in, Spain, Portugal, the Caribbean, Latin America, and the Philippines,
are essentially a stuffed pastry.
The name comes from the Spanish verb empanar, meaning to wrap or coat in bread.
Usually the empanada is made by folding a thin circular-shaped dough patty
over the stuffing, creating its typical semicircular shape. Empanadas are
also known by a wide variety of regional names.
It is likely that the Latin American empanadas were originally from Galicia,
Spain, where an empanada is prepared similar to a pie that is cut in pieces,
making it a portable and hearty meal for working people.
The Galician empanada is usually prepared with cod fish or chicken.
Due to the large number of Galician immigrants in Latin America, the empanada
gallega has also become very popular in that region.
Argentinian empanadas are a common dish served at parties, as a starter or
in festivals. Shops specialize in freshly-made empanadas for parties, with
many flavors and fillings.
The filling usually consists primarily of ground beef, perhaps spiced with
cumin, and onion, green olive, chopped boiled egg and even raisins.
While empanadas are usually baked, they can also be fried. They may also
contain cheese, ham and cheese, chicken, fish, humita (sweetcorn with white sauce)
or spinach; a fruit filling is used to create a dessert empanada.
Empanadas of the interior can be spiced with peppers.
In restaurants where several types are served, a repulgue, or pattern,
is added to the pastry fold. These patterns, which can be quite elaborate,
distinguish the filling.
In modern restaurants in Argentina, adventurous new fillings are being tried,
with the traditional recipe being reinvented by modern chefs.
In Argentina, due to the large number of Galician immigrants,
the "empanada gallega" is very popular.
Widely known as salteñas (after an Argentine province bordering the country to the south),
they are made with beef or chicken, and usually contain potatoes,
peas and carrots, as well as a quail's egg and an olive.
They are customarily seamed along the top of the pastry and are
generally sweeter than the Chilean variety, though there are levels of spicy (non sweetness).
The filling is usually partially liquid, making it advisable
to eat the salteña with a spoon, until the skills required to eat one without
mess are developed. Salteñas are traditionally only served in the morning.
In the afternoons, fried cheese empanadas are served, brushed
with powdered or icing sugar.
Brazilian-style empanadas, called empadas or empadinhas.
In Brazil, empanadas are a common ready-to-go lunch item available at fast-food counters.
A wide variety of different fillings and combinations are available,
with the most common being chicken, beef, shrimp, cheese, olives, and palmito (heart of palm).
Chilean empanadas also use a wheat flour based dough, but the meat filling is
slightly different and often contains more onion.
Chileans consider the Argentine filling to be seco, or dry, but since beef is
more costly in Chile than in Argentina, Chileans have become more accustomed to
the higher onion ratio, including the pequenes which replace all beef with onion.
The two varieties of Chilean empanadas are baked (de horno) and fried.
The baked empanadas are much larger than the fried variety.
The three savory Chilean empanada fillings are pino, cheese, and seafood.
Pino (similar to Mexican picadillo) consists of chopped (or sometimes minced) beef,
onion, chopped boiled egg, an olive and raisins.
Fried empanadas containing prawns and cheese are a favourite dish of coastal areas,
such as Via del Mar. Seafood empanadas are essentially the same as the pino kind,
but with seafood instead of beef. There are also sweet empanadas,
made of a different dough, and filled with dried pears (empanada de pera).
Empanadas are widely consumed all year, but especially during the 18 September
Colombian empanadas can be either baked or fried. The ingredients used in the
filling can vary according to the region, but it will usually contain components such as salt,
rice, beef or ground beef, boiled potatoes, hard-boiled eggs, and peas.
However, radical variations can also be found (cheese empanadas, chicken-only empanadas,
and even Trucha - Trout - empanadas). The pastry is mostly corn-based, although
potato flour is also used. Colombian empanadas are usually served
with Aji (also called Picante by some people), a sauce made of cilantro,
green onions, vinegar, salt, and lemon juice. Bottled hot sauces are also
used to add flavor to the empanadas. Colombian empanadas are also known to
contain carrots and chicken. Another variety include
Stuffed Potatoes (Papas rellenas) which is a variant that has potato in the
pastry instead of maize dough and have round shapes.
Cuban empanadas are typically filled with seasoned meats (usually ground beef or chicken)
folded into dough and deep fried. These are not to be confused with
Cuban pastelitos, which are very similar but use a lighter pastry dough and
may or may not be fried. Cubans eat empanadas at any meal, but they
usually consume them during lunch or as a snack.
Similar in their preparation and method of consumption to Cuban empanadas.
More modern versions, promoted by some specialty food chains, include stuffing
like pepperoni and cheese, conch, Danish cheese and chicken, etc.
A variety also exists in which the dough is made from cassava flour, called catibías.
Very similar to those of their neighboring country, Colombia,
Ecuadorian empanadas are made of corn seasoning or flour.
Their components may include peas, potatoes, steamed meat known as carne guisada,
or many other varieties of vegetables.
The many types of Ecuadorian empanadas include empanadas de arroz (rice empanadas),
which are deep fried for added crispiness, and flour empanadas or empanadas de verde
which are empanadas made from plantin. Empanadas are also
followed by aji (a type of dipping sauce for added flavor), which varies by region.
The major components of "aji", or "picante", as it is also known, are cilantro,
juices from red peppers (for a spicy kick), lemon, Spanish, red, or green onion,
and sometimes chopped tomato. In la costa , or the shore region of Ecuador,
aji may contain only onions, chopped tomatoes, and lemon juice.
Empanada Day March 30 2008
Green Volunteers and El Amanecer Restaurant are parnetring together.
We are holding our third fundraising event.
Your Donation will create a rain harvesting pound to 40 families that are mostly
elderly who have no water in the summer time.
Donation Goal: $ 7000.00
This will benefit the neighbors and residents of canton Buena Vista in the departament of La Paz El Salvador.
Human needs water, but how is water distributed fairly within a country like El Salvador?
we don't have the answer but what append to the small local community ?.
With your help at
Access to freshwater is the right of every Human in our Modern world.
Local freshwater solution is around the corner for Buena Vista Village in El Salvador .
People of Buena Vista doesn't have the funds for such a project ,
the cost of the project is $ 7,000 for the materials to construct a stone pound
the first year is a investment of $ 2,500 to build the first stage of the pound.
this pound will gave water supplie to a population of 180 people,
is a investment of $38 for a person to have water for the rest of his life .
the project will be builded by the people of the Village of Buena Vista
your donation will be strictly for the materials like stones and concret.
El Salvador is the country with the lowest average coverage in Central America
and the forth lowest in Latin America
to delivery of potable drinking water to all of its citizens
Visit us at:
El Amanecer Restaurant
175 Wortley Rd London
519 642 1000
Mexican empanadas are most commonly a dessert or breakfast item and tend to
contain a variety of sweetened fillings; these include pumpkin, yams, sweet
potato, and cream, as well as a wide variety of fruit fillings.
Meat, cheese, and vegetable fillings are less common, but still well-known and
eaten fairly regularly in Mexico; certain regions like the state of Hidalgo are
famous for the empanadas, which are the favorite local dish. You can find
savoury and sweet varieties of those also known as pastes.
Peruvian empanadas are similar to the Argentine empanadas, but slightly smaller.
They are always baked and sprinkled with powdered sugar when served.
They are usually eaten with lime juice.
Filipino empanadas usually contain a filling flavored with soy sauce and
containing ground beef or chicken meat, chopped onion, and raisins in a wheat flour dough.
However, empanadas in the northern Ilocos region are very different.
These empanadas are made of a savory filling of green papaya and, upon request,
chopped Ilocano sausage (longganisa) and/or an egg. Rather than the soft,
sweet dough favored in the Tagalog region, the dough used to enclose the
filling is thin and crisp, mostly because Ilocano empanada is deep-fried rather than baked.
In Portugal, empadas are a common option for a small meal, found universally
in patisseries and often being chosen as a good partner to a quick coffee.
They are usually about the size of a golf ball, though size and shape changes
from place to place or even from establishment to establishment.
The most common fillings are chicken, beef, tuna, codfish and, more recently,
mushrooms and vegetables, though this also varies from place to place.
They aren't usually served hot.
Puerto Rican empanadas, called pastelillos, are made of flour dough and are fried.
They can be filled with ground beef, chicken, guava, cheese, or both guava and cheese.
This is also true for their neighboring country of Dominican Republic.
Uruguayan empanadas are generally made out of wheat flour and can be fried or baked.
There were introduced into the country by Spanish (mainly from Galicia) and
Italian settlers in the middle of the 20th century.
Argentine influence over the region has enriched the national cuisine by mixing
new flavors and recipes. The most common empanada is of ham and cheese,
but there are also other kinds, such as those containing cow meat, olives,
raisins, fish and spicy stuffing. The most famous sweet empanadas in Uruguay
are those that combine dulce de leche, quince and chocolate covered by sugar or apple jam.
Venezuelan empanadas use corn flour based dough and are deep fried.
The stuffing varies according to the region; most common are the cheese and
ground beef empanadas. Other types use fish, "caraotas" or black beans, oyster,
clams and other types of seafood popular in the coastal areas, especially in Margarita Island.
Courtesy of El Amanecer Restaurant
All major credit cards accepted.
Plenty of free parking available.
Reservations are suggested.
Web Design: Ababumy The Chef of El Amanecer Restaurant.