Empanada

An empanada (Spanish pronunciation: [empaˈnaða]; also called pastel in Portuguese and pate in Haitian Creole) is a stuffed bread or pastry baked or fried in many countries in Latin Europe, Latin America, the Southwestern United States, and parts of Southeast Asia. The name comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread.

Empanadas are made by folding dough or bread with stuffing consisting of a variety of meat, cheese, huitlacoche, vegetables, fruits, and others.

Origins

Empanadas trace back their origins to Portugal, and the northwest region of Spain, called Galicia, (Spain). They first appeared in Portugal around the time of the establishment of trade routes to India and the establishment of a Portuguese Colony at Goa, and believed to have been derived or influenced by the Indian Gujia or Samosa, known in Lisbon as the Chamuça da Goa. They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food. In turn, empanadas and the similar calzones are both believed to be derived from the Indian meat-filled pies, samosas. All these pastries have common origins: Middle East.

Empada (Guinea-Bissau)

Empada is a Sector in the Quinara Region of Guinea-Bissau.

Coordinates: 11°33′N 15°14′W / 11.550°N 15.233°W / 11.550; -15.233