Empanada wrappers, also known as masa for empanadas, are a type of pastry dough used to encase the fillings in the popular Latin American dish, the empanada. The origins of the empanada can be traced back to the Iberian Peninsula, where the dish was likely introduced by the Spanish and Portuguese during the colonial era.
The primary ingredients in an empanada wrapper are wheat flour, fat (typically lard or vegetable shortening), and water. Some recipes may also include other ingredients like egg, vinegar, or baking powder to modify the texture and flavor. The dough is typically made by cutting the fat into the flour, then adding just enough water to form a cohesive, pliable dough.
Empanada wrappers are commonly found across Latin America, with regional variations in the specific ingredients and preparation methods. In Argentina and Chile, the dough often contains egg and is rolled thinner, resulting in a more delicate, flaky crust. In Colombia and Venezuela, the dough may incorporate corn flour or cornmeal for a heartier, more substantial texture.
The flavor profile of an empanada wrapper is generally neutral, allowing the fillings to take center stage. The dough provides a sturdy yet tender base that complements a wide range of savory and sweet fillings. Common fillings include ground meat, cheese, vegetables, fruits, and seafood, depending on the regional cuisine.
Empanada wrappers pair well with a variety of ingredients that can enhance the overall dish. Spices like cumin, paprika, and oregano are often used to season the fillings, while fresh herbs like cilantro, parsley, or scallions can add a bright, herbaceous note. Acidic ingredients like tomatoes, olives, or pickled vegetables can help to balance the richness of the dough and fillings.
In addition to their use in empanadas, the versatile empanada wrapper dough can also be used to make other pastries, such as pastelitos, empanadillas, and even some types of samosas or calzones.