The History and Cultural Significance of Spanish Empanadas
Empanadas are a beloved part of Spain’s culinary heritage, with roots tracing back centuries. The word empanada comes from the Spanish verb empanar, meaning “to bread” or “to wrap in dough,” which accurately describes this delicious dish. These savory pastries are thought to have originated in Galicia, a region in northwestern Spain, where they were influenced by Moorish and Roman culinary traditions. Over time, Spanish empanadas spread across Iberia and later traveled with colonial expansion, becoming a staple in Latin American and Filipino cuisine. However, the traditional Spanish empanada has retained its unique identity and special place in Spanish homes and gatherings.
Regional Variations
In Spain, empanadas are particularly popular in Galicia and other northern coastal regions. The Galician empanada is usually made as a large pie, then sliced into portions. Unlike the smaller, handheld versions found in South America, Spanish empanadas often feature rustic, flaky pastry crusts filled with ingredients such as tuna, cod, chicken, or pork. In addition to meat, they may include sautéed onions, peppers, and sometimes olive-based fillings, reflecting Mediterranean flavors.
In coastal areas, seafood empanadas are especially prized, with fillings of octopus (empanada de pulpo) or mussels (empanada de mejillones). These versions highlight Spain’s long-standing maritime heritage and the prominence of seafood in its regional cuisines.
Traditional Preparation and Ingredients
The traditional Spanish empanada is distinguished by its rich, golden-brown pastry, which is made from a simple but flavorful dough composed of flour, butter, salt, eggs, and a touch of water. This pastry is rolled out, filled with a savory mixture, sealed, and then baked until crispy and golden. The filling is often seasoned with signature Spanish spices such as smoked paprika (pimentón), which imparts a deep, smoky flavor. Green olives, another staple of Spanish kitchens, add a tangy depth to the meat filling, and tomato-based sauces contribute a slightly sweet contrast.
The baking process helps achieve a flaky, crisp exterior while keeping the filling moist and flavorful. Some variations brush the empanadas with an egg wash before baking, giving them a beautiful sheen and extra crispness. The result is a hearty, satisfying dish that embodies Spanish culinary traditions and Mediterranean warmth.
Empanadas in Modern Spanish Cuisine
Today, Spanish empanadas remain a popular comfort food, often served as tapas (small plates) in bars or enjoyed as meals at home. They are commonly featured at fiestas and family gatherings, where they are prepared in large batches and shared among guests. Their versatility makes them an ideal dish for picnics, as they can be eaten warm or cold. Many Spanish home cooks experiment with fillings, incorporating local ingredients and personal touches that make each empanada unique.
Whether enjoyed on a bustling street in Madrid or in a coastal Galician village, Spanish empanadas continue to represent the country’s rustic yet sophisticated culinary traditions. Their rich flavors, satisfying textures, and storied history make them a cherished part of Spanish cuisine—a dish that brings generations together through the simple pleasure of good food.
Traditional Spanish Empanada
Ingredients
Empanada Dough
3 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
1 teaspoon sea salt - fine
¾ cup unsalted butter - cubed and chilled
1 large egg - beaten
6 tablespoons water - ice-cold
Filling
2 tablespoons olive oil - extra virgin
1 large onion - finely chopped
2 cloves garlic - minced
1 large red pepper (red capsicum) - diced
½ pound ground beef
1 teaspoon smoked paprika- ½ cup tomato sauce
¼ cup green olives - sliced
1 teaspoon salt - to taste- 1 large egg - for egg wash
Instructions
- In a large bowl, combine the flour and sea salt. Add the cubed chilled butter and mix with your fingers until the mixture resembles coarse crumbs.
- Add the beaten egg and slowly incorporate the ice water a tablespoon at a time, mixing until the dough starts to come together. Turn the dough onto a floured surface and knead briefly until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- While the dough chills, prepare the filling. Heat olive oil in a skillet over medium heat (175°C / 350°F). Add the onions and sauté for about 5 minutes until translucent. Introduce garlic and bell pepper, cooking for an additional 3 minutes.
- Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned. Stir in the smoked paprika, tomato sauce, and olives. Simmer for 10 minutes. Season with salt to taste. Remove from heat and allow to cool.
- Preheat oven to 190°C (375°F). Retrieve the dough from the refrigerator. On a floured surface, roll out the dough to approximately 3mm thickness. Cut into rounds measuring about 15cm in diameter.
- Spoon 2 tablespoons of filling onto each dough round. Brush the edges with water, fold in half, and seal by pressing a fork along the edges. Arrange on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
- Bake for 25 minutes or until the empanadas are golden brown. Serve warm.
