You may well not have heard of empanadas, or know what they are. They are also known as pastel and pate, but the name empanada is Spanish, Galician or Portuguese in origin, and the dish itself is Galician in origin. The name comes from the verb empanar which means wrap or coat in bread.
The earliest mention of empanadas in a cookbook was in the sixteenth century, but the dish is older and appeared during the Moorish invasions of the Iberian peninsula. It is related to similar dishes that originated in the Middle East and India.
Empanadas are breads or pastries that have been stuffed that is then baked or fried. There are regional variations and, as well as Spain, it can be found in Iberian influenced regions, especially South and Central America and parts of North America.
The dough or bread is stuffed with such as meats, cheese, vegetables, seafood and fruit - so it can be either a savoury or a dessert dish - which is then folded over and cooked.
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