A origem das Empanadas é Persa, nasceram juntamente com as esfihas e foram levadas para a Espanha. As empanadas foram trazidas aos países latinos pela colonização espanhola, sua fabricação era mais simplificada, no início era uma simples massa de pão recheada com carne ou vegetais.
A palavra empanada (in-panis, in-panata) significa “encerrar um alimento em massa ou pão para depois ser assado”. Tempos depois a elaboração da massa ficou mais complexa e se diferenciou do pão, foram adicionados na massa manteiga e gordura, e o recheio se tornou mais ‘nobre’.
As Brazil has the coxinhas, the empadas and the pastéis, in Argentina the empanadas take place on that quick snack, with several types of fillings, including pork cuts. If Brazilians are used to eating garlic bread while preparing barbecue, the Argentines use empanadas as aperitif.
The empanadas’ origin is Persian, they were born together with the sfihas and were taken to Spain. The empanadas were then brought to the Latin countries by the Spanish colonisation; its manufacturing was simplified, in the beginning it was a simple bread dough filled with meat or vegetables.
The word empanada (in-panis, in-panata) means “end a food with dough or bread to bake it afterwards”. Times later the preparation of the dough became more complex and differentiated itself from bread; were added to the dough butter and fat, and the filling became more “noble”.