Cornish Pasty
Empanadas
The Empanada, on the other hand, may look like a distant cousin but has clearly been fueled by the South American sun. The pastry is sweet despite often having a savoury filling, and don't be surprised at finding anything from beef and chicken to chili peppers and tropical fruits depending on which part of South America you are in. Occasionally the sweet crust may also be sprinkled with icing sugar - you would never catch a Cornish Pasty being so flamboyant.
Just how come the pasty made it to South America, I have no idea, but if you do, please let me know.
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Comments
Empanadas are commonly found in Spain, Portugal, the Caribbean, Latin America, and the Philippines. Just like a Cornish pasty, they are essentially a stuffed pastry. In Spain, they often encase fish – tuna in a wonderful tomato sauce with stacks of paprika in Madrid (where I lived as a child for a number of years), cod is a popular filling in Galicia.
The name empanada or empanadilla comes from the Spanish verb “empanar”, meaning to wrap or coat in bread. Like Cornish pasties, an empanada is made by folding circular shaped dough over a stuffing. And, just like Cornish pasties, empanadas were used as a method for workers to bring a healthy lunch along with them.
Although empanadas do resemble Cornish pasties, it’s more likely they originated in Galicia as large numbers of Galicians immigrated to Latin America bringing their food traditions with them.
Thanks Laine for the great comment.
The “pati” which is similar to the Cornish Pasty originated on the Caribbean side of Costa Rica. It was brought here by the Jamaicans who came here to work, and in turn it originated in Jamaica with the British. The pati has a spicy, meaty mixture.
“Empanadas” are what Cornish Pasties called in the Philippines. Every cornish pasties has it’s own recipe and taste, it differs in the fillings. But still d’ same Cornish Pasties after all.