The Development of the Spanish Empanada
An empanada is a delicious and popular dish that has been enjoyed for centuries. It is a pastry filled with savory or sweet ingredients, folded into a pocket-like shape, and baked or fried. In Spain, empanadas hold a special place in the culinary world, symbolizing tradition, creativity, and connection. But where did empanadas come from, and how have they evolved over time? Let’s dive into the fascinating story behind the development of the Spanish empanada.
The Origins of Empanadas: A World of Influence
The word “empanada” comes from the Spanish verb empanar, meaning “to wrap in bread.” While empanadas are now a famous part of Spanish cuisine, their origins are tied to a broader history of stuffed pastries that have existed for centuries in different cultures around the world.
Historians suggest that the idea of a pastry filled with meat or vegetables may have been inspired by dishes from ancient Persia or Central Asia. Over time, these ideas spread through trade routes like the Silk Road. One especially influential dish is the samosa from India—a triangular pastry filled with spiced ingredients that made its way into the Middle East and, eventually, Europe via Moorish traders and conquerors.
In the Iberian Peninsula, the arrival of the Moors in the early 8th century played a key role in introducing new culinary techniques and spices, such as saffron and cumin. These ingredients, combined with regional traditions of baking and stuffing bread, set the foundation for the empanada as we know it today.
Empanadas in Medieval Spain
By the Middle Ages, empanadas were already becoming a popular dish in Spain. Early records show references to filled pastries being served at large feasts and celebrations. For example, medieval cookbooks written in Spanish describe recipes for pastries containing mixtures of meat, fish, eggs, and spices. These dishes were practical for travelers and farmers alike because they were portable and easy to eat on the go.
One of the oldest mentions of empanadas is found in Libre del Coch (The Book of Cookery), a cookbook written in 1520 by chef Ruperto de Nola. This book includes recipes for “empanadas de pescado” (fish empanadas), reflecting the importance of seafood in Spanish coastal cuisine.
Empanadas grew in popularity as they were adaptable and could be made with ingredients available in each region. In northern Spain, particularly in Galicia, empanadas were filled with tuna, cod, or sardines mixed with onions and bell peppers. In more inland regions, people used meats, chorizo, and vegetables to create their own versions of the dish.
Galicia: The Heart of the Spanish Empanada
Galicia, located in northwestern Spain, is often considered the birthplace of the traditional Spanish empanada. This region has a deep connection to the dish, with roots dating back hundreds of years. Galician empanadas are unique because they are baked in large, rectangular or circular pies and then sliced into smaller portions.
One of the most famous types is the empanada gallega, which typically uses a filling of tuna, onions, and peppers, wrapped in a rich, flaky pastry. Galician empanadas are often served during festivals and celebrations, making them a central part of community gatherings.
The Galician empanada also has ties to religion and pilgrimages. Santiago de Compostela, a city in Galicia, is a major destination for pilgrims following the Camino de Santiago (Way of Saint James). During their journey, pilgrims historically carried empanadas as a portable meal that was both filling and easy to eat.
Empanadas in Spain Today
Over the years, Spanish empanadas have evolved and diversified, reflecting regional differences and personal creativity. Modern Spanish empanadas can be baked or fried, depending on preference, and the fillings have expanded far beyond traditional recipes. From chicken, ham, and cheese to vegetarian options like spinach and mushrooms, there is an empanada for every taste.
In addition to large pies like those from Galicia, smaller individual empanadas—called empanadillas—have become popular across Spain. These bite-sized pastries are common finger foods at parties and tapas bars.
Empanadas remain a symbol of Spanish culinary heritage, but they are also an example of how food can connect cultures. Today, empanadas are enjoyed worldwide, with each region adapting the dish to its own local flavors. In Latin America, empanadas have become a staple, often drawing inspiration from Spanish recipes while adding native ingredients like corn dough or spicy sauces.
Why Empanadas Are So Beloved
The development of the Spanish empanada highlights why it has remained a beloved dish for so long. First, empanadas are customizable, making them accessible to households with any budget or available ingredients. Second, they are convenient and can be prepared ahead of time, making them perfect for fast meals or special occasions. Finally, empanadas symbolize comfort and tradition, bringing families and communities together.
Whether you’re biting into a warm Galician empanada or trying an adventurous fusion version in a modern tapas restaurant, you are tasting a slice of history. The Spanish empanada is more than just food—it’s a story of migration, creativity, and the timeless joy of sharing a meal.
So, the next time you enjoy an empanada, remember its long journey through history, and savor every bite!
