What Are Empanadas for Holy Week?

Empanadas are pastry pockets filled with either sweet or savory ingredients, and during Holy Week, they take on extra meaning in many countries, especially across Latin America. They’re made to fit the food guidelines of Lent, which is a time leading up to Easter focused on reflection and giving up certain foods. During this period, people often avoid red meat and instead use fish, vegetables, or sweet fruits for their empanada fillings. This makes Holy Week empanadas both part of religious customs and a special food tradition for families.

Eating certain foods during Holy Week is an important Catholic tradition, especially the practice of not eating red meat, most notably on Good Friday. Because empanadas can be filled with so many things, they’re easy to adjust for these rules. Families make savory or sweet empanadas, turning them into a main dish or treat that brings everyone together during this special week. Holy Week empanadas show how food customs can be creative even within guidelines.

Why Empanadas Matter During Holy Week

Empanadas for Holy Week are more than just food. They stand for faith, tradition, and a sense of community. In places like Argentina and Costa Rica, making and eating these special empanadas is a big part of celebrating Easter. They fit the spirit of Lent, focusing on simple, meat-free meals that gather people together. Preparing empanadas often becomes a family or neighborhood project, connecting everyone through shared heritage and routine.

Smelling empanadas during Holy Week is almost a signal that the celebrations are starting. For many, this food brings back memories of past gatherings and family recipes. Carefully avoiding red meat and using fish, vegetables, or fruit shows respect for tradition. Eating these empanadas is a way to join faith and food in a meaningful way.

Which Countries Have Holy Week Empanada Traditions?

The custom of Holy Week empanadas is especially strong in Latin American countries, where most people follow Catholicism. Each country puts its own spin on empanadas for this season, using local ingredients and special ways of making them. For example, in Argentina, “Empanadas de vigilia” are popular during Easter, especially on Good Friday. These usually have tuna, spinach, and eggs as fillings, making them a classic dish for Lent.

Costa Rica is known for “Empanadas de chiverre,” which are sweet pastries filled with a special jam made from the chiverre squash. This squash comes into season just as Lent begins, so it’s natural to use it in Holy Week treats. Sweet empanadas like these are often served with Costa Rican coffee. In countries like Chile, Argentina, and Costa Rica, empanadas play a big part in Holy Week, showing how these pastries fit both religious and cultural traditions.

Main Ingredients for Holy Week Empanadas

One great thing about making empanadas for Holy Week is how easy it is to use different, Lent-friendly ingredients. The main parts are the dough and the filling, but the rules mean there’s no red meat. Depending on where you are, and what’s in season, the fillings might feature fish, vegetables, or fruit. Every region puts its stamp on the classic Holy Week empanada.

Even within one country, you might see lots of family variations, from the type of pastry used to the exact spices added. The key is to pick ingredients that taste good and fit the religious customs, usually focusing on fresh and seasonal items.

Common Dough Ingredients

The dough is a key part of any empanada. For savory versions, especially in Argentina, many people use puff pastry, which is different from the dense crust in meat empanadas. Puff pastry is made with flour, water, and butter or margarine, which helps make the dough airy and flaky when baked.

For sweet empanadas like the Costa Rican chiverre version, recipes usually use a simple dough with flour, margarine (or butter), and heavy cream. This dough is easy to shape and bakes into a soft shell around the sweet filling. Extra sugar, salt, or egg yolk can be added for color and taste.

Fillings for Lent

Because Lent means no red meat, Holy Week empanadas use different fillings. Fish, mainly canned tuna, is a favorite because it’s easy to get and works well in many recipes. Fillings might include tuna, onions, garlic, peppers, spinach, and chopped boiled eggs. These are flavored with basic spices like salt, pepper, and paprika.

There are plenty of vegetarian and sweet choices, too. Cheese, spinach, or mixed vegetables are common. For sweet empanadas, fillings like chiverre squash jam, dulce de leche, pineapple, or coconut are often used. This way, everyone can find a type of empanada that fits Lent’s rules and their own tastes.

Popular Fillings for Holy Week Empanadas

Fillings for Holy Week empanadas show a wide variety, depending on where you are. Recipes use seafood, vegetables, or fruits, with each area making the most of local produce and their own traditions. These fillings let people enjoy tasty empanadas without breaking Lent rules.

Each type tells a story about its home, showing how kitchens come alive with creativity during Holy Week.

Chiverre Empanadas in Costa Rica

In Costa Rica, “Empanadas de chiverre” are more than just a treat-they represent Holy Week itself. These sweet empanadas are filled with jam made from the chiverre squash, a type of gourd that’s ready to harvest just in time for Lent. To make the jam, the squash is split open, cooked down with sugar and cinnamon, and sometimes figs, until it turns into a thick, sweet preserve.

People across the country look forward to these empanadas during Holy Week. They’re enjoyed with coffee or aguadulce (a drink made from sugar cane) and often shared among family and friends. Having chiverre empanadas on the table is, to many, a key part of celebrating Easter in Costa Rica.

Tuna and Fish Empanadas

During Holy Week, especially on Good Friday, meat is skipped in favor of fillings like tuna and other seafood. Argentina’s “Empanadas de vigilia” are a great example: filled with tuna, spinach, and hard-boiled eggs, they’re quick to prepare using canned fish.

Other fish like shrimp, mussels, or cod can be used, often mixed with sautéed onions, peppers, garlic, and tomatoes. These ingredients make for a delicious, satisfying filling that feels special for the holiday.

Other Tasty Fillings

Besides the popular chiverre jam or tuna, you’ll find plenty of other fillings used for Holy Week empanadas. Cheese (solo or mixed with veggies), shrimp, and even plant-based choices are common. Some places might use rare ingredients like huitlacoche (a Mexican corn fungus) or octopus.

For sweet empanadas, fillings such as dulce de leche, pineapple jam, coconut, and cajeta (goat milk caramel) are favorites. These work well as snacks or desserts, and pair nicely with coffee or tea.

How to Make Holy Week Empanadas

Making empanadas for Holy Week is a rewarding process, whether you’re using age-old family recipes or shortcuts like pre-made pastry. No matter the filling or dough, the basic steps are usually the same: make the dough, prepare the filling, assemble the empanadas, and cook them (either by baking or frying). Anyone can try this at home with basic tools and ingredients.

Here’s a brief overview of how it’s done:

Empanada Dough: The Basics

• For savory empanadas: You can buy pre-made puff pastry or make it by folding butter into a flour-and-water dough several times. If using store-bought dough, simply roll it out on a flour-dusted table to the desired thickness.
• For sweet empanadas: Mix flour with margarine/butter and add cream until you get a dough that’s soft but not sticky. Knead until smooth, then let it rest until ready to shape.

How to Make Chiverre Filling

• Break open the chiverre squash and take out the pulp.
• Boil the pulp with brown sugar (tapa de dulce), cinnamon, and figs if desired.
• Cook for several hours, stirring, until the mixture becomes a thick, sticky jam.
• Cool before using as a filling.

If you can’t find chiverre, other fruit jams (like fig) work as a substitute.

Assembling the Empanadas

1. Divide the dough into small pieces and flatten each into a circle (about 13cm across for savory empanadas).
2. Add a spoonful of filling in the center.
3. Wet the edges of the circle with a little water or egg wash.
4. Fold in half and press the edges to seal, either with your fingers or a fork.
5. For sweet empanadas, you can press fork marks along the edge (but not the seam) to help seal and decorate.

Baking or Frying

1. Place shaped empanadas on a parchment-lined baking pan.
2. Brush with beaten egg for color if desired.
3. Bake in a preheated oven at 350-375°F (180-200°C) for 20-30 minutes, until golden brown.
4. Alternatively, fry in hot oil until both sides are crisp and golden. Drain on paper towels before serving.

Empanadas taste best warm, but leftovers can be kept for later, making them a good choice for busy Holy Week schedules.

Holy Week Empanada Styles in Different Regions

Empanadas come in many local versions, especially during Holy Week. Every country, and even region, often has a favorite way to make and eat them. This includes differences in ingredients, how they’re cooked, and even when they’re served.

Costa Rican Empanadas de Chiverre

These are sweet pastries with a chiverre squash filling, made from dough of flour, margarine/butter, and cream. People bake them in large batches to share at family events, making them an important part of Costa Rican Easter celebrations.

Spanish and Latin American Empanada Varieties

In Argentina, savory empanadas filled with tuna and greens are especially popular during Holy Week. In Mexico and other countries, you might find fillings like shrimp, cheese, or regional vegetables. The main point is always to avoid meat and respect Lent guidelines, while still enjoying tasty food.

Choices for Special Diets

• Dairy-free: Use plant-based butter or margarine, and dairy-free cheese.
• Gluten-free: Use a gluten-free flour mix for dough.
• Lower fat: Bake instead of fry and use light fillings.

These tweaks make the tradition open to nearly everyone, whatever their food needs.

How to Serve and Store Empanadas During Holy Week

After making empanadas, it’s time to serve them. These treats are meant to be shared, often during family get-togethers, and can be stored for days if you have leftovers.

What to Serve Empanadas With

• Savory: Pair with salad, vegetable soup, or a light drink like fruit juice, tea, or white wine.
• Sweet: Serve with Costa Rican coffee, aguadulce, chamomile tea, or even soda. Some people enjoy sweet empanadas with ice cream as a dessert.

How to Keep Empanadas Fresh

• Let empanadas cool before storing.
• Keep them in an airtight container in the fridge for up to 3-4 days.
• To freeze, arrange in a single layer, freeze solid, then transfer to a freezer bag or container. Empanadas stay good in the freezer for up to 2-3 months.
• Reheat in an oven at 300-350°F (150-175°C) until warmed through and crisp.

This way, you can make big batches and always have some ready for guests or family during Holy Week.

FAQs About Holy Week Empanadas

Why are empanadas linked to Holy Week?

Empanadas are linked to Holy Week because of the Catholic rule to give up red meat during Lent, especially on Good Friday. People started making empanadas filled with fish, vegetables, or fruit instead. Because empanadas are so flexible, they fit perfectly with these needs and now are a classic food for the season in many Latin American countries.

Can you make empanadas in advance?

Yes! Empanadas are ideal for making ahead. Both the filling and the shaped pastries can be made and refrigerated before baking. You can freeze unbaked empanadas and bake them straight from the freezer, which is really helpful for busy families during Holy Week.

Are empanadas eaten on Good Friday?

Definitely. On Good Friday, many people avoid meat, so empanadas made with fish, spinach, or sweet fillings are very popular. In Argentina, “Empanadas de vigilia” are typical, while in Costa Rica, sweet chiverre empanadas are enjoyed all week.