Origins of the First Empanada: Ancient Tales of a Delicious Tradition
The empanada, a beloved treat enjoyed around the world, is more than just a tasty snack. It’s a pocket of history! This savory (and sometimes sweet) pastry has a fascinating backstory that stretches across cultures, continents, and centuries. In this article, we dive into the origins of the first empanada—exploring ancient tales and how a simple idea transformed into one of the most popular foods known today.
What is an Empanada?
First, let’s clarify what an empanada is. An empanada is essentially a dough that’s stuffed with filling—such as meat, cheese, vegetables, or fruit—and then baked or fried. The word “empanada” comes from the Spanish verb empanar, which means “to wrap in bread.” The idea of wrapping fillings in dough is simple, but the method is ingenious because it makes the food easy to carry, preserve, and eat on the go.
Ancient Roots: Where Did It All Begin?
The origins of the empanada are tied to an ancient practice: wrapping food in dough to preserve its flavor or cook it evenly. Before the empanada took its modern form, ancient civilizations were using similar techniques to prepare portable meals.
Early Inspirations in Persia and the Middle East
One of the earliest examples of stuffed pastries dates back to Persia (modern-day Iran) thousands of years ago. In Persian cuisine, there was a dish called sambusa, a triangular pastry filled with spiced meat, vegetables, or lentils. When Arab traders brought sambusas to the Middle East, the concept flourished, giving rise to what we now know as samosas.
The idea of wrapping food in dough continued to spread, moving westward through trade routes. The Arab conquerors introduced stuffed pastries to the Iberian Peninsula during the Moorish rule of Spain in the 8th century. This cultural exchange brought flavors, techniques, and recipes that would later influence Spanish cuisine. While sambusas and empanadas are not entirely the same, it’s clear that one inspired the other.
Medieval Europe: The Pie Connection
At the same time, medieval Europeans had their own version of stuffed dough: pies. In England and France, pie-making became popular during the Middle Ages. Unlike the empanada, medieval pies were often larger and contained fillings like meat, fish, and fruit. The pie crust served a practical purpose—it acted as a container for preserving the filling over long periods, especially during travel or winter.
As Spanish and Moorish traditions merged during the Middle Ages, these early pie-making techniques crossed paths with the stuffed pastries introduced by Arab culture. The fusion of these ideas laid the groundwork for what would become the empanada.
The Empanada Emerges in Galicia, Spain
The empanada as we know it today is said to have originated in Galicia, a region in northwest Spain. Galician cuisine often featured bread and pastries, and the locals embraced the idea of wrapping fillings in dough. Farmers and workers loved empanadas because they were portable, hearty, and easy to carry while traveling or working in the fields.
The first known written record of empanadas in Spain dates back to the 1520s, when the dish appeared in a cookbook by Galician chef Ruperto de Nola. His cookbook contained recipes for empanadas filled with various meats and seafood, highlighting their versatility and growing popularity. From Galicia, the empanada spread to other regions of Spain and eventually across the globe.
The Empanada Travels the World
With Spain’s exploration and colonization during the Age of Discovery, the empanada traveled to the Americas, the Philippines, and beyond. Spanish settlers and missionaries brought their culinary traditions with them, adapting empanadas to new ingredients and flavors found in the different regions.
Latin America: A Cultural Icon
Empanadas became especially popular in Latin America, where each country developed its own unique version based on local tastes and ingredients. In Argentina, empanadas are often filled with beef, onions, and spices. In Chile, they typically feature a mix of meat, olives, and hard-boiled eggs. Meanwhile, sweet versions made with fruit fillings are common in Mexico and the Caribbean.
The Philippines: A Spanish Legacy
In the Philippines, the empanada took on an Asian twist. When Spanish colonizers introduced the pastry, locals adapted it to include regional flavors like chicken adobo and local vegetables. The Filipino empanada is often wrapped in a slightly sweeter dough, adding another layer of cultural fusion.
Why Has the Empanada Endured?
Empanadas are universal because they offer something for everyone. They’re customizable, portable, and easy to make. Whether you prefer spicy, savory, or sweet flavors, an empanada can be filled to suit your tastes. This versatility is what has made it a favorite across so many cultures and centuries.
Conclusion: A Pocket of History
The empanada’s journey is a testament to how food connects people across time and space. Starting with ancient stuffed pastries from Persia, blending with medieval pies in Europe, and flourishing in Galicia, Spain, the empanada evolved into a worldwide sensation. Today, it’s a delicious symbol of cultural exchange and human creativity.
So the next time you bite into an empanada, take a moment to appreciate the rich history behind this humble pocket of flavor. It’s more than just a snack—it’s a timeless tradition with roots in ancient tales, living on to delight taste buds everywhere.
