Empanada Hut
#1065 – 5300 No. 3 Rd
Richmond, BC
I used to work in Richmond (BC!) but ever since I started to work in Downtown Vancouver, I seldom drive there. Sure, there might be lots of good eats on that side of the bridge (Arthur Laing, Oak and Knight, though I can also count Queensborough) but, if possible, I would rather not to. However, I was there on a mission not long ago and decided to make the best out of it. With so many Asian good eats, I chose on that seems completely out of place: Latin American! The place? Empanada Hut in Lansdowne Park Mall Shopping Centre.
Let’s go through the name first: Empanada. I am sure most of you have a good idea of what it is but, just to be safe, it is the Latin American version of a turnover. Almost every country has their own version. In Panama’s case, it could either be made using puff pastry (which would ultimately be baked) or fry-bread dough (which, yes, you guessed it, it is fried!). The filling is usually savoury: cheese, chicken or beef (these later two usually almost in the form of a stew or with some fillers like potatoes or other vegetables). I don’t recall ever seeing a sweet version: more often than not, people would just eat the fruit “as is”!
As for the version sold here in Empanada Hut, these are Chilean. What’s the difference? Well, I guess I was about to find out! Anyway, most of the versions sold here were around $3 and goes from spinach/cheese, beef, chicken and seafood (the later was just over that $3 threshold). Now, I must admit I was a bit hesitant about these being under the lamp. I mean, these could be sitting there for a while, hence, the end product might not be as good as it could be…
Despite my hesitation, I ended up ordering two: a spinach/cheese (left) and a chicken version (right). I was also given a small container with salsa (top); however, despite it has some hints of onion, there wasn’t too much onion chunks. So, to those who don’t like onions! Now, one thing I must say these look better than the ones I have had in Panama (taste, pending, of course). How so? Since the ones in Panama were made using a dough, the shape would be quite irregular. Here, it looks quite well folded (read: made with some degree of care).
I started with the spinach/cheese one. I will have to say there wasn’t that much cheese; instead, it was loaded with spinach. While breaking it with my hands, suddenly it reminded me of something similar I had not long ago… Can anybody say spanakopita (like the one I had during the Greek Summer Festival???? 
In fact, if I have to compare it to the spanakopita, it would say it easily gives it a run for its money. But, back to the spinach/cheese empanada, it is more texture than taste, as the cheese, again, there wasn’t much but, in the end, it was a good thing, i.e., it did not overpowered the spinach which would have ended up into something similar to a spinach dip. The spinach mix was still “wet”, yet not making the pastry soggy.
The chicken empanada, as mentioned above, has a stew-like filling. It was relatively mild, something “expected” from my perspective. Similar to the spinach/cheese empanada, the sauce did not make the dough soggy at all. As for the chicken itself, it was slightly dry but, again, the sauce made it moist enough – A definite good thing, as I have had really bad experiences in Panama with some dry empanadas.
Overall, I was satisfied with my meal. It not only brought me back some of those familiar Latin American flavours, I left with a full stomach for cheap (compared to other meals found in the food court). Would I come back? If it wasn’t in Richmond… -_-;;; (Actually, since the Canada Line is expected to open soon, who knows! )
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{ 7 comments… read them below or add one }
Mmmm I love empanadas! I may have to may the trek out to Richmond soon. As for sweet empanadas, you can get them all over Mexico – fruit, crema, etc. – but I have only seen savory everywhere else.
Lindsay, welcome! Technically, a McDonald’s applie pie could be considered an empanada!
But, thanks for letting us that piece of info on the Mexican version of empanadas!
This is a good example of a store specializing in one item and doing it well. I like their beef empanada. You should try it next time. Anyway I remembered the last time I went there, the empanada’s are $3.50 each plus tax. I guess they lowered their prices. I find it a little expensive at 3.50 but at less than 3 bucks its alright.
Jonnek, exactly! Sometimes it baffles me when a restaurant tries to cater everybody and end up doing nothing right. Oh, well… Come to think about it, if they were $3.50 a piece, I might have been a bit more hesitant as well. Sure, I will certainly give it a try a first time; afterwards, not so sure. Thanks for bringing that up!
I’m glad they turned out ok. I hate seeing the ‘Taste the difference of homemade’ signs and things turning bad. Very spanakopita looking, I conquer.
Raidar, “homemade”… “whose home”?
In your first picture the sign on the right, above the counter, clearly says “Taste the difference of homemade”. With this slogan in mind I don’t mind empanadas that are shaped a little irregular. It only underlines the authenticity of homemade products.
Regarding soggy dough…..their are 3 causes for that: the filling used is too moist, the emapanadas are baked or fried at a temperature that is too low or the dough recipe is wrong.
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