The world of savory hand pies is vast and wonderfully diverse. From the Cornish pasty to the Argentinian empanada, these portable pockets of deliciousness have sustained travelers, miners, and food lovers for centuries. But are they the same thing? While both pasties and empanadas consist of a filling encased in dough and baked or fried to perfection, significant differences exist in their origins, ingredients, preparation, and cultural significance. Let’s delve into the savory details and explore what sets these two culinary cousins apart.
Origins and History: A Tale of Two Territories
Understanding the origins of a food helps appreciate its nuances. The pasty and the empanada, though similar in concept, hail from distinct corners of the world, each carrying a rich history within its flaky crust.
The Cornish Pasty: A Miner’s Meal
The Cornish pasty boasts a strong connection to Cornwall, a region in southwestern England known for its tin mines. Dating back to the 17th century, the pasty was designed as a convenient and practical meal for miners. Working deep underground, often for long hours, miners needed a hearty and easily portable food source. The thick, crimped crust of the pasty served as a handle, allowing miners to hold the pie without contaminating the edible filling with their dirty hands. The crimped edge could then be discarded, avoiding any arsenic or other toxins that might have clung to their fingers.
Traditional Cornish pasties were typically filled with beef, potatoes, swede (rutabaga), and onion, seasoned simply with salt and pepper. The ingredients were layered raw within the dough, allowing the cooking process to meld the flavors together. This resourceful use of readily available ingredients reflects the ingenuity and practicality of the Cornish miners.
The pasty’s popularity extended beyond the mines. As Cornish miners emigrated to other parts of the world, including the United States, Australia, and South Africa, they brought their beloved pasty with them, spreading its culinary influence far and wide.
The Empanada: A Pan-Hispanic Staple
The empanada’s history is more widespread, with roots tracing back to Spain and Portugal. The word “empanada” comes from the Spanish verb “empanar,” meaning “to wrap or coat in bread.” While the exact origins are debated, many believe empanadas evolved from the Galician empanada, a large, double-crusted pie filled with various savory ingredients.
From Spain, the empanada traveled across the Atlantic with Spanish colonization, becoming a staple throughout Latin America and the Philippines. Each country and region adapted the empanada to its own local ingredients and culinary traditions, resulting in a stunning variety of fillings, doughs, and cooking methods.
Argentinian empanadas, for example, often feature beef, onions, olives, and hard-boiled eggs, while Chilean empanadas are known for their “pino” filling of ground beef, onions, raisins, and olives. Empanadas in the Caribbean might be filled with seasoned chicken or seafood, and Filipino empanadas often incorporate ground pork or beef with potatoes and peas.
The empanada’s widespread adoption and adaptation highlight its versatility and its ability to reflect the unique flavors of each region.
Ingredients: A World of Difference
While both pasties and empanadas are defined by their filling and crust, the specific ingredients used vary significantly, contributing to their distinct flavor profiles.
Pasty Fillings: Earthy and Simple
The traditional Cornish pasty filling is relatively simple: beef (usually skirt steak or chuck), potatoes, swede (rutabaga), and onion. These ingredients are typically diced and layered raw inside the pastry. Seasoning is kept minimal, usually just salt and pepper, allowing the natural flavors of the vegetables and meat to shine through.
Modern variations of the pasty filling exist, incorporating other vegetables like carrots or adding different seasonings. However, the core combination of beef, potatoes, swede, and onion remains the hallmark of an authentic Cornish pasty. The texture of the pasty filling is chunky and rustic, with the individual ingredients retaining their distinct identities even after baking.
Empanada Fillings: A Culinary Kaleidoscope
Empanada fillings are incredibly diverse, reflecting the wide range of cuisines in which they are found. Beef is a common ingredient, but it is often seasoned with a complex blend of spices, herbs, and aromatics. Onions, garlic, peppers, and tomatoes are frequently used as a base for the filling, adding depth and richness.
Other popular empanada fillings include chicken, pork, seafood, cheese, vegetables, and even fruit. Vegetarian empanadas are common, often filled with combinations of spinach, mushrooms, corn, beans, and cheese. The fillings can be cooked before being encased in the dough, or they can be cooked inside the empanada itself, depending on the recipe.
The textures of empanada fillings are as varied as the ingredients themselves. Some fillings are finely ground or shredded, while others are chunky and rustic. Sauces and gravies are often incorporated into the filling, adding moisture and flavor.
The Dough: Foundation of Flavor
The dough used for pasties and empanadas, while both typically made from flour, fat, and water, differ in their proportions and preparation, resulting in distinct textures and flavors.
Pasty Dough: Sturdy and Shortcrust
Pasty dough is typically a shortcrust pastry, made with flour, fat (usually lard or butter), and water. The proportion of fat to flour is relatively high, resulting in a rich, flaky crust that is sturdy enough to hold the filling without becoming soggy. The dough is often chilled before being rolled out, which helps to prevent gluten development and ensures a tender crust.
Traditional pasty dough is not usually sweetened or flavored, as the focus is on the filling. The dough is simply a vehicle for delivering the savory ingredients. The texture of the baked pasty crust is firm and slightly crumbly, with a golden-brown color.
Empanada Dough: Versatile and Varied
Empanada dough is much more versatile, with different recipes calling for different types of flour, fat, and liquids. Some empanada doughs are made with wheat flour, while others use corn flour or a combination of both. The fat used can be lard, butter, shortening, or oil, depending on the recipe and the desired texture. Liquids can include water, milk, or even wine.
Empanada doughs can be sweet or savory, depending on the filling. Some recipes call for the addition of sugar or spices to the dough, while others remain plain. The texture of the baked or fried empanada crust can range from flaky and tender to crisp and chewy, depending on the ingredients and the cooking method.
Cooking Methods: Bake or Fry?
Both pasties and empanadas can be baked or fried, but the cooking method often depends on the type of dough and filling used.
Pasties: Baked to Golden Perfection
Pasties are almost exclusively baked. The sturdy shortcrust pastry is well-suited to baking, as it can withstand the heat and retain its shape without becoming soggy. Baking allows the filling to cook slowly and evenly, melding the flavors together.
Baked pasties have a golden-brown crust and a tender, flavorful filling. The baking process also helps to create a seal between the crust and the filling, preventing the filling from leaking out.
Empanadas: Baked or Fried, the Choice is Yours
Empanadas can be baked or fried, depending on the recipe and the desired texture. Baked empanadas are often made with a wheat flour dough, while fried empanadas are frequently made with a corn flour dough.
Frying empanadas results in a crisp, golden-brown crust and a slightly greasy texture. Baking empanadas results in a softer, less greasy crust. The choice between baking and frying depends on personal preference and the specific type of empanada being made.
Shape and Size: Defining Characteristics
While variations exist, there are general trends in the shape and size of pasties and empanadas.
Pasties: The Distinctive D-Shape
The traditional Cornish pasty is typically shaped like a “D” or a half-moon. The filling is placed on one half of the dough, and the other half is folded over to enclose it. The edges are then crimped to create a seal. The crimp is not just decorative; it also served as a handle for miners to hold the pasty without contaminating the filling.
Pasties are generally larger than empanadas, often measuring 6-8 inches in length. This larger size made them a substantial and satisfying meal for miners.
Empanadas: A Variety of Forms
Empanadas come in a wide variety of shapes and sizes, depending on the region and the specific recipe. Some empanadas are shaped like half-moons, while others are triangular or rectangular. Some are small and bite-sized, while others are larger and more substantial.
The edges of empanadas are typically sealed by pressing them together with a fork or by creating a decorative crimp. The shape and size of an empanada are often indicative of its filling and origin.
Cultural Significance: More Than Just Food
Both pasties and empanadas hold significant cultural meaning in their respective regions. They are more than just food; they are symbols of heritage, tradition, and community.
Pasties: A Symbol of Cornish Identity
The Cornish pasty is a symbol of Cornish identity and heritage. It is deeply ingrained in the culture and history of Cornwall. The pasty is often associated with the region’s mining past and the resilience of the Cornish people.
The pasty is a popular food at festivals, fairs, and sporting events in Cornwall. It is also a common souvenir for tourists visiting the region. The Cornish Pasty Association protects the name “Cornish pasty” under European Union law, ensuring that only pasties made in Cornwall using traditional ingredients and methods can be called Cornish pasties. This legal protection underscores the importance of the pasty to the region’s cultural identity.
Empanadas: A Taste of Latin America
Empanadas are a staple throughout Latin America, each country and region boasting its own unique variations. They are a common food at parties, celebrations, and family gatherings. Empanadas are often seen as a symbol of home and comfort, evoking memories of family and tradition.
In many Latin American countries, empanadas are sold by street vendors and in small shops, providing a quick and affordable meal. They are a versatile food that can be enjoyed hot or cold, making them perfect for picnics and lunch boxes. The diversity of empanada fillings and flavors reflects the rich culinary heritage of Latin America.
In Conclusion: Appreciating the Differences
While both pasties and empanadas are delicious savory hand pies, they are distinct dishes with unique histories, ingredients, and cultural significance. The Cornish pasty, with its simple filling and sturdy shortcrust, is a testament to the ingenuity and practicality of Cornish miners. The empanada, with its diverse fillings and versatile dough, reflects the rich culinary heritage of Spain and Latin America.
Understanding the differences between pasties and empanadas allows us to appreciate the nuances of each dish and to savor the flavors of different cultures. So, the next time you are faced with the choice between a pasty and an empanada, remember their unique stories and choose the one that best suits your taste and curiosity. Both offer a delicious journey into the world of savory hand pies.
What are the primary origin differences between pasties and empanadas?
Pasties are generally believed to have originated in Cornwall, England, as a portable and convenient meal for tin miners. The distinctive crimped crust served as a handle, allowing miners to hold the pasty without contaminating the edible portion with their dirty hands. After consuming the contents, the crust could be discarded.
Empanadas, on the other hand, have roots in Spain and Portugal, eventually spreading throughout Latin America with variations in ingredients and preparation techniques. They are thought to have evolved from similar savory pastries in medieval Europe, adapted with local ingredients to reflect the diverse culinary traditions of each region they were introduced to.
How do the typical fillings of pasties and empanadas differ?
Traditional Cornish pasties typically feature a filling of beef, potatoes, swede (rutabaga), and onion, seasoned with salt and pepper. The simplicity of the ingredients and the method of cooking – slow baking within the pastry – are hallmarks of the classic pasty, emphasizing readily available and affordable staples of the region.
Empanada fillings exhibit far more diversity, reflecting the culinary traditions of their respective regions. Common fillings include ground beef, chicken, cheese, vegetables, seafood, and even sweet options like fruit preserves or dulce de leche. Seasonings also vary widely, from spicy chili peppers to fragrant herbs and spices, lending unique flavors to each type of empanada.
What are the main differences in dough and crust preparation between pasties and empanadas?
Pasty dough is typically a shortcrust pastry, made with flour, fat (often lard or butter), and water. This results in a sturdy and somewhat flaky crust that can withstand the weight of the filling and hold its shape during baking. The goal is a robust dough that doesn’t easily tear or break.
Empanada dough varies significantly depending on the region and desired texture. Some empanadas use a wheat-based dough similar to pie crust, while others utilize cornmeal-based doughs for a more rustic and crumbly texture. The cooking method, whether baking or frying, also influences the dough’s characteristics and final result.
How does the cooking method affect the final texture and taste of pasties and empanadas?
Pasties are almost always baked. Baking ensures the filling cooks thoroughly and the crust becomes golden brown and firm. The slow baking process allows the flavors of the ingredients to meld together, creating a savory and satisfying meal.
Empanadas can be either baked or fried, leading to distinct textural and flavor differences. Baked empanadas tend to be lighter and less greasy, with a softer crust. Fried empanadas, on the other hand, are crispy and golden brown, offering a richer and more decadent experience. The choice of cooking method significantly impacts the final character of the empanada.
What regional variations exist for pasties and empanadas?
While the Cornish pasty remains the most well-known version, some variations exist, such as those incorporating different meats like lamb or chicken. In areas outside of Cornwall, adaptations to the original recipe might include adding other vegetables or adjusting the seasoning to suit local tastes. However, the core components generally remain consistent.
Empanadas boast immense regional variation. Each Latin American country, and even regions within countries, has its own unique empanada recipes. From the spicy beef empanadas of Argentina to the seafood-filled empanadas of Chile and the chicken and potato empanadas of Colombia, the diversity is vast. These variations reflect the local ingredients, cooking styles, and cultural preferences of each region.
Are pasties and empanadas considered street food or more formal meals?
Historically, pasties were designed as a portable and practical meal for working-class individuals, particularly miners. While they can be enjoyed in restaurants and cafes, they maintain a strong association with street food and casual dining. Their ease of handling and filling nature made them ideal for consumption on the go.
Empanadas also function effectively as both street food and elements of more formal meals. Often sold by street vendors, especially in Latin America, they provide an affordable and delicious snack or light meal. Additionally, empanadas frequently feature on restaurant menus as appetizers or main courses, showcasing their versatility and appeal across diverse dining contexts.
What are some modern adaptations or fusion versions of pasties and empanadas?
Modern pasty adaptations often involve experimenting with different fillings to cater to contemporary dietary preferences. Vegetarian and vegan pasties, featuring fillings like vegetables, cheese, or plant-based meats, have become increasingly popular. Fusion versions might incorporate international flavors, such as curried vegetables or Mediterranean-inspired ingredients.
Empanadas are highly adaptable to fusion cuisine. Chefs have experimented with fillings such as Asian-inspired stir-fries, Italian-style vegetables, and even dessert empanadas with unconventional sweet fillings. The empanada’s versatility makes it a perfect canvas for culinary creativity, resulting in unique and exciting flavor combinations.