How to Make Fall-Themed Empanadas

Samosas. Calzones. Bao buns. Hot Pockets. Across the globe, we all seem to agree that encasing food in bread is a capital idea. In Spain and Latin America, this dish is of course known by the name “empanada.” The word “empanada” comes from the Spanish verb “empanar,” meaning quite literally “to wrap in bread.” As crisp autumn breezes have us wrapping ourselves up in warm layers, what better time of year to make some of these steamy bread-wrapped treats?

Personal touches and embellishments aside, all empanada recipes consist of five basic steps:

1. Prepare your dough. It’s quick and easy to whip up a simple flour-based dough from scratch. Alternatively, you can purchase a pre-made pie crust or a package of pastry dough designed for turnover-style treats. Whichever route you take, you’ll eventually need to end up with small circles of flattened dough, about 4-6 inches in diameter.

2. Prepare your filling. We’ll come back to this!

3. Spoon the filling onto the circles. Right in the middle should do it! Take care not to add so much filling that you’ll have trouble when you attempt to…

4. Fold the dough in half to create a pocket around the filling. Pro tip: Moisten the edges of your dough discs with water or egg whites to help them seal shut. If you’re game for some practice, you can learn a fancy braiding technique to connect the two sides. Alternatively, use a fork to crimp the edges and lock all the tasty goodness inside. If you’re not ready to eat your creations just yet, you can actually store unbaked empanadas in your freezer for up to three months. But even if you’re planning to chow down on your empanadas the very same day, you may want to let them chill in the fridge for at least 20 minutes to settle into their shapes before you…

5. Bake or fry. Then enjoy at home or on-the-go, thanks to their handy portable shape!

Let’s revisit step 2. Depending on the filling, empanadas can be served at any time of day, from breakfast to dinner and even dessert. Fillings may include meats, veggies, fruits—there’s no wrong answer. Here are a few ideas to capture the flavors of fall inside your next batch of empanadas!

Fig and Cheese Empanadas

May I Have That Recipe

This recipe combines two dozen fresh figs with an orange ginger cheese to create a sweet and savory appetizer. Get the recipe.

Pumpkin Empanadas

Curious Cuisiniere

Did you know that the pumpkin plant originated in Mexico? This seasonal squash will feel right at home inside a Latin American treat. Get the recipe.

Sweet Potato Empanadas

Melissa Guerra

Sweet potatoes and cinnamon sticks—what could be more autumnal? Get the recipe.

Cranberry Apple Empanadas

OMG Chocolate Desserts

The vibrant red hue of the filling signals bold flavors of tart sweetness ahead! Get the recipe.

Caramel Apple Empanadas

Cooking with Carlee

Who needs a caramel apple on a stick? This recipe delivers the same classic flavor combo in a format that’s actually easy to eat gracefully. Get the recipe.

Cincinnati Chili Empanadas

Foodie with Family

Fall is prime chili season, so wrap some up in an empanada for a handheld way to eat it. Cincinnati chili is especially great thanks to the chocolate and cinnamon in the mix. Get the recipe.

Thanksgiving Leftover Empanadas

Delicious Table

Eating leftovers can be a chore. But wrap them in bread and it’s like giving yourself an early holiday gift to unwrap! Get the recipe.

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Sous Vide Beef Bulgogi Bowls

Korean beef bulgogi bowls are such and easy weeknight meal. Cooking the steak sous vide makes it extra tender and flavorful, too! Top with spicy bulgogi sauce and dinner is ready.

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How to Seal Foods Without Using a Vacuum Sealer

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Slow Cooker Cider Pulled Pork

This slow cooker cider pulled pork feeds a crowd and warms the belly. Make it for a large party and let guests serve themselves, or make it for a family dinner and look forward to leftovers all week long!

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6 Different Meals to Make With Pulled Pork

Half the challenge of getting dinner on the table comes in the planning. Making up a large batch of pulled pork helps you solve that problem. Pulled pork fills the house with a great smell, freezes well, and can provide you meals for days.

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What Is Chowder and Why Is It the Perfect Fall Food?

I’m generally sad to see summer go, but there’s one food item I’ve really missed this past few months: soup. With the changing of the seasons, there’s no soup more fit for fall than a warm, hearty bowl of chowder. Given that, I thought it might be interesting to look into the history of chowder–what it is and where it came from. So, here goes!

First things first. What the heck is chowder, anyway? Well, according to Drucker and Silverstein’s New England Soup Factory Cookbook, all chowders are soups with a “thick, chunky consistency.” Pretty basic, if you ask me. Others go a step further and claim chowders are made with milk or cream. Still, that’s a contentious point, particularly among those with an affinity for Manhattan clam chowder (the red!). Typically, the chunky consistency is achieved by using potatoes, onions, pork, and full chunks of the main ingredient (like clam). The thickness is achieved by way of a roux. Additionally, as an accompaniment, you’ll see crackers–commonly of the saltine or oyster variety–served with a chowder, which can further thicken the soup. To boil it down (soup pun!), you need a broth thicker than chicken or beef stock, and larger chunks of vegetables, meat, and/or seafood, which could be served on its own, or enhanced with a few oyster crackers. In my book, and for the purposes of this piece, that’s a chowder! In that way, New England and Manhattan clam chowders count. As do potato, corn, pumpkin, and seafood varieties.

According to several sources, including an article from 2015 published by The Seattle Times, the word chowder likely comes from the French word, chaudiere, which is a special type of cauldron. As you may have guessed, it’s this type of cauldron that was likely used to make what has evolved into what we now know of as chowder. While the exact origins of chowder are a bit unclear, according to the article, the tales that suggest chowders were first made on French or English fishing boats off the coast of New England and Nova Scotia about 250 years ago seem plausible. For my money, if chowder is a variation of the word chaudiere, I’m going with the first chowders being French. They may have made their way into North America via the English, but I’m guessing the English came by it by way of the French. And you know what? Since no one knows for sure, this rationalization is as good as any!

In those days, chowder’s thickness was achieved by the inclusion of something called hardtack, a foodstuff apparently, quite commonly, found on boats. This makes sense because, despite being insanely hard on your teeth, they were nearly impervious to spoilage. Regardless, they made for a good thickener, which then ensured a hearty meal on the sea. Along those lines, biscuits and crackers were used in the chowder as a thickener, instead of hardtack. And while you might encounter an ultra traditional recipe that still places a biscuit in the chowder, once potatoes became more readily available, they were more commonly used to thicken the soup, and biscuits and crackers became the accompaniments we know them to be today. Fascinating!

With the arrival of French and English seafarers to parts of Canada and New England, came the arrival of their chowder. While the earliest chowders probably originated in the 1700s, the earliest American recipes have been around since the 1800s. According to The Seattle Times article, as Americans moved west, the popularity of chowder spread, and the diversity in types of chowders became more robust. Migrating New Englanders who wanted a taste of home were sure to keep their chowder recipes active. And, as certain ingredients became more readily available, those recipes were adjusted to include local staples. Chowder has managed to adapt and evolve. It’s downright Darwinian! That’s why you now have corn, pumpkin, sweet potato, chicken, and even bean chowders along with the traditional clam and seafood varieties. Kind of an amazing food, right?!

Will you enjoy your next bowl of chowder any more now that you know what they are, and where they came from? I don’t really know. Maybe…?? But, if the topic ever comes up, you’ll be prepared, and come across as the smartest person in the room. Bonus points to you! In any event, here’s hoping as the weather gets colder, and the days get shorter, that you take comfort in enjoying a nice hearty bowl of your favorite chowder.

Related Video: How to Make Clam Chowder Bites

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