Empanada de Pollo: A Global Love Affair with a Flaky Pastry

What is it about an empanada de pollo that makes people’s eyes light up and their stomachs growl? Is it the perfectly golden, flaky crust? The rich, aromatic filling of tender chicken, spiced just right? Or perhaps it’s the joy of holding a pocket of culinary perfection in your hand, a little bundle of happiness you can take anywhere. Whatever the reason, the empanada de pollo isn’t just a dish; it’s an experience. A love letter to food wrapped in dough.

From Humble Beginnings to Global Stardom

The empanada, as a concept, is nothing new. It’s the ultimate portable meal, thought to have originated from the Moors who introduced a similar pastry to Spain during their rule. From there, the idea spread like wildfire, embedding itself in various cultures across the globe. But the empanada de pollo, specifically, seems to have found its spiritual home in Latin America.

In Argentina, empanadas are nearly a religion, with regional varieties fiercely debated. In Colombia and Venezuela, they’re fried to crispy perfection and often served with tangy sauces. Meanwhile, in the Caribbean, they’re infused with local spices that give them an island vibe. Each country has taken the empanada and made it its own, but the chicken filling remains a firm favourite worldwide.

A Dish Fit for Royalty and Revolutionaries

If food could talk, the empanada de pollo would have some stories to tell. Legend has it that Queen Isabella of Spain was partial to a good empanada. Meanwhile, revolutionaries across Latin America relied on empanadas to keep their spirits (and energy levels) high during long battles for independence. Che Guevara, for instance, was rumoured to have enjoyed a hearty empanada during his campaigns. One can only imagine him strategising over a plate of steaming, freshly baked pastries.

And it’s not just historical figures who’ve been enchanted by the empanada de pollo. Celebrities from Jennifer Lopez to Shakira have professed their love for this versatile treat. Even politicians and world leaders, when caught in candid moments, have been spotted indulging in this humble yet satisfying snack.

What to Drink with Your Empanada de Pollo

Pairing a drink with your empanada de pollo can elevate the experience to gastronomic heights. For something traditional, a chilled glass of horchata or tamarind juice does the trick. The subtle sweetness and tanginess balance the richness of the chicken filling beautifully.

If you’re in the mood for something alcoholic, you can’t go wrong with a crisp, dry white wine like a Sauvignon Blanc. The acidity cuts through the buttery pastry, leaving you refreshed and ready for another bite. Beer enthusiasts might enjoy a light lager or a pale ale, which complement the spices without overpowering them.

And if you’re feeling adventurous, try a tropical cocktail like a mojito or a caipirinha. The bright, citrusy notes bring out the flavours of the filling while adding a festive touch to the meal.

Varieties of Empanada de Pollo Across the Globe

While the classic empanada de pollo remains a favourite, regional twists keep things exciting. In Mexico, for example, you might find empanadas filled with shredded chicken, chillies, and cheese, served with a dollop of guacamole. Over in the Philippines, their version, called empanada de pollo asado, often includes raisins and hard-boiled eggs for a sweet-savory combo.

In Chile, the filling might feature olives and boiled eggs, giving it a Mediterranean flair. Meanwhile, in Brazil, you’re likely to encounter an empadinha de frango, a mini pie version that’s often served as party food. And let’s not forget the empanada gallega from Spain, where the pastry is larger, baked in a tray, and often filled with a mixture of chicken, onions, peppers, and tomatoes.

Making Your Own Empanada de Pollo

Nothing beats the satisfaction of making your own empanadas at home. The process is surprisingly therapeutic, from rolling out the dough to folding and sealing the edges. And the smell that fills your kitchen as they bake? Pure magic.

The Classic Empanada de Pollo

Ingredients:

• 2 cups all-purpose flour
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• ¼ cup cold water
• 2 cups cooked chicken, shredded
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp paprika
• ½ tsp cumin
• ½ cup tomato sauce
• 1 egg, beaten, for brushing

Method:

1. Mix flour and salt in a bowl. Add butter and rub it into the flour until it resembles breadcrumbs. Add water gradually and mix until a dough forms. Wrap and chill for 30 minutes.
2. Sauté onion and garlic in a pan until soft. Add chicken, paprika, cumin, and tomato sauce. Cook until thickened. Cool the filling.
3. Roll out the dough and cut into circles. Place a spoonful of filling in the centre, fold the dough over, and crimp the edges.
4. Brush with egg and bake at 180°C for 20-25 minutes, until golden.

Spicy Mexican-Style Empanadas

Ingredients:

• Same dough as above
• 2 cups cooked chicken, shredded
• 1 jalapeño, finely chopped
• ½ cup cheddar cheese, grated
• ½ cup salsa verde

Method:

1. Prepare the dough as above.
2. Mix chicken with jalapeño, cheese, and salsa verde.
3. Fill, fold, and bake as described earlier.

Filipino-Style Empanadas

Ingredients:

• Same dough as above
• 2 cups cooked chicken, shredded
• 1 onion, finely chopped
• ½ cup raisins
• 2 hard-boiled eggs, sliced
• 1 tsp sugar

Method:

1. Prepare the dough as above.
2. Cook onion with sugar until caramelised. Mix with chicken, raisins, and eggs.
3. Fill, fold, and bake as described earlier.

There you have it—a culinary passport to the world of empanada de pollo. Whether you’re baking for a party, whipping up a family meal, or simply satisfying your own cravings, these recipes are guaranteed to bring a little extra joy to your table. And the best part? You can always customise them to make your own signature empanada. Happy baking!