This typical Argentine delicacy has become very popular thanks to the versatility of its fillings and how easy and quick they are to eat. The most classic fillings for these empanadas range from minced or hand-cut meat, to ham and cheese, or variations with onion and cheese.
The way they are made in the Republic of Argentina is passed down from generation to generation, and provinces compete to lay claim to having the best recipe of all, but the most famous are the Tucuman, Salteña, and Catamarcan. Despite this, one of the ingredients that cannot be missing from a 'criolla' empanada, for example, when eaten from a street vendor, is cumin.
Today we’re sharing some interesting facts about the empanada criolla, a dish you can find at El Miracle – gluten-free and full of flavour.
5 facts about Creole empanadas
Each province can have its own development.
There is such a variety of preparation for the criolla empanada that practically every province has its own exclusive recipe.
2. Its origin is not Argentinian
Its origin is not Argentinian, but rather dates back to ancient Mesopotamia, making it almost as old as bread itself.
3. The number 13 is the ideal number
It is said that for a pasty to be the ideal size, neither too big nor too small, the crimp should have 13 pleats.
4. They are so versatile that they can be had for breakfast, lunch, dinner or as a snack
This is one of the great opportunities offered by criollo empanadas. Furthermore, just as with croquettes, they are perfect for using up leftovers and are ideal for taking on picnics or to have as snacks. They keep well and are capable of retaining their properties intact for up to 48 hours.
5. During the lockdown they had a boom
Nowadays, consumers are increasingly advocating for healthier options when it comes to fast food or street food. Homemade preparation with locally sourced ingredients is precisely what the empanada criolla can offer.
6. The filling ingredients have varied over the years
In the past, an empanada was simply a dough filled with beef, veal or pork. Nowadays, empanadas are generally filled with whatever products are in season, using fresh ingredients.
7. In Argentina it was known as “the worker's meal”
This was the case because it is a complete meal that is easy to transport and, as we have discussed in previous paragraphs, easy to preserve, being able to be consumed hot or at room temperature.
8. It has its own International Day
Every April 8th is the World Empanada Day, the name of which comes from the Galician, Portuguese, and Spanish verb in pandas, to cover with bread.
This delicious dish is one of those must-try stops whether you're travelling to Argentina or visiting El Miracle, and whether you like it filled with meat or prefer it with vegetables, as we have both versions:
Versions of the criolla empanada at El Miracle
Fill with meat
A gluten-free pastry delight that we fill with minced meat and onion and season with spices.
Fill with vegetables
We fill the empanada with spinach, goat's cheese and walnuts to give that delicious filling an ideal touch.
If you've never tried an empanada, we recommend coming to taste our style by ordering one of these as a starter, accompanied by a gluten-free beer. Without a doubt, a good tapa to start lunch or dinner.
Article written by the El Miracle team