Venezuelan Empanadas

The pies are a preparation that is crescent shaped and its mass is golden and crisp. It consists of a filling of meat, ham, chicken, ricotta or other products, contained in a dough made from wheat flour, or corn and other cereals, and sometimes with the addition of some fat like oil or butter. Also called cakes or pastries have an origin in the very cradle of our civilization as old as the pan – 2500 years a. C .-, the cradle is Persia, believed that its invention was as a result of extreme weather of the Middle East where the desert heat forced the men to invent a way to protect food from being exposed to the weather . Greece was also renowned for its masses of grain export to the western world. According to the Arab Greek philo dough is "the most delicate dough, soft, crunchy, thin, elegant, versatile, has been created in the kitchen, to be filled." The origin is rooted in Greece and from there pass to Armenia, Morocco, Middle East in general. For it was in this region, in the arid landscapes, aromatic souks – Arab markets, and the family home in the pie cool shade really became popular. The empanadas sound bore names that are still preserved esfiha Fatayer or with lamb and bulgur.

The conqueror Tariq, who gave his name to Gibraltar, took their campaigns together with the syrup, the pastries, alfajores. And riding Arabian horses of the conquest, would reach its culture, its music and food from Spain, hence Columbus on board the Spanish ships, we would bring them to America where it extends to almost all countries of the continent. Today in countries like Venezuela, Argentina, Chile and Bolivia are typical empanadas by region and geographical area, competing with each other to be the finest, best, differing by the ingredients of their content, how to cut the meat which are filled, the type of flour – wheat or corn – or the type of cooking – fried or baked -.