Have you tried making Empanadas before? Flaky and delicate, these delicious hand-held treats are prepared using anything from sweet, spicy to savory, and may be stuffed with meat, fruit, vegetables, seafood… almost anything you can imagine … then baked or fried.

The empanada’s history is as rich as its various fillings. Its roots can be traced back to medieval times in the Iberian Peninsula. Initially, empanadas were a convenient way to preserve food, with dough acting as a portable vessel for various fillings. As explorers and settlers ventured to new lands, empanadas journeyed with them, adapting to local ingredients and flavors. Today, you can find unique variations of empanadas and hand pies across the globe.

One of the most enchanting aspects of empanadas is their diversity. From the traditional savory versions filled with seasoned meats, vegetables, and spices to the sweet delights bursting with fruits, chocolate, or dulce de leche, there’s an empanada to suit every palate. Some popular savory options include classic beef, chicken tinga, and cheese and spinach, while sweet aficionados might savor apple cinnamon, guava and cheese, or chocolate-filled empanadas. Whether baked or fried, each bite offers a symphony of flavors and textures.

April 8th: Take Part in National Empanada Day

National Empanada Day is not just an occasion to indulge in delicious pastries but also an opportunity to celebrate culinary heritage and community. Restaurants, bakeries, and home cooks alike honor this day by offering special discounts, hosting empanada-making workshops, or sharing beloved family recipes. Social media platforms buzz with mouthwatering photos, recipe exchanges, and heartfelt stories of empanada memories shared with loved ones. Don’t forget to share your culinary creations on social media using the hashtags #NationalEmpanadaDay and #EmpanadaLove to spread the joy of these delectable pastries.

Here are some empanada recipes to try:

Consider making this dessert empanada recip
from Bigger, Bolder Baking

Baking Hack: Cut cold lard, butter or shortening into the flour, salt and baking powder mixture; after cutting it together, chill it again while the filling cools.

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