The last couple of weeks I’ve been making alot of different dishes with my mom. The other day we made empanadas de guava. I started to think of all the different countries that have empanadas and found that there is such a deep history behind them and their history is so widespread. Empanadas are a food that unite several different latin countries. The empanada we know today is thought of having its start in Galicia “where the Spanish baked them into a round pie plate or rectangular dish before slicing them up into single servings. Commonly, the filling included either tuna or chicken, as well as onions and bell peppers.” Everytime the empanada migrated so did its look and filling and name. Once the empanada reached the americas it became more “Hot Pocket-sized”. In Argentina they are called Empanadas mendocinas and they are typically stuffed with ground beef, a slice of hard boiled egg and a green olive slice. In Colombia they use corn flour and they come in a variety of stuffings such as cheese, and ground beef with potatoes and onions.In Mexico they are called Pastes Pachuqueños, they have a thinner dough and are made with salt, egg, lard, and sometimes milk.
The ones I made with my mom are sweets ones filled with bocadillo and cheese. Bocadillo is guava paste and a staple dessert in Colombia. The recipe for the ones that we made was
- Una taza de yucarina
- Una taza y media de queso molido
- Media taza de areparina blanca
- 3 cucharadas de mantequilla
- ½ cucharada de azúcar
- Una taza de leche tibia
- Bocadillo partidos en cuadros
Todos los ingredientes secos menos el bocadillo se mezclan juntos. Poco a poco de agrega la leche tibia. Se hace una masa y se cortan en círculos del tamaño de una palma de mano. Se agrega el bocadillo a la mitad y se cierra como una empanada. Luego al horno por 20 minutos a 420F grados .