National Dish Argentina: Empanadas de Pollo (Recipe)
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Discover Empanadas de Pollo, one of Argentina’s most beloved bites! These golden little pastry parcels wrap a tender, gently spiced chicken filling in a crisp, buttery shell. Warm with cumin and sweet paprika, they are equally at home as a party snack, a lunchbox treat or a proper main course. Bake a batch and bring a taste of Buenos Aires straight to your own kitchen.
About Empanadas de Pollo
Empanadas de pollo are a truly iconic Argentine dish. These delicious filled pastries are not only a pleasure for the palate but also an important part of Argentine culture. With their crisp casing and tender chicken filling, they strike the perfect balance of flavour and texture. Whether served at a festive gathering or grabbed as a quick snack between meals, empanadas are adored the length and breadth of the country — much like their meatier cousin, Empanadas de Carne.
Ingredients (serves 1–2)
- 250g chicken breast fillet
- 1 small onion
- 1 clove of garlic
- 2 tablespoons olive oil
- Empanada pastry (ready-made or homemade)
- Salt and pepper to taste
- 1 teaspoon paprika powder
- 1 teaspoon ground cumin
- 1 egg (for glazing)
Shopping for the ingredients
The fresh ingredients for empanadas de pollo are available in almost any supermarket. When shopping, look out for good-quality chicken, tender and juicy. Fresh onions and garlic give the dish extra depth of flavour. Spices such as paprika and cumin should be fresh too, since they provide the decisive kick that makes these empanadas sing.
Preparing the dish
Preparing empanadas de pollo is straightforward and genuinely good fun. Begin by cooking the chicken breast fillet until it is completely done through. Let it cool a little before cutting or shredding it into small pieces. Meanwhile, sweat the onion and garlic in olive oil until they are soft and golden brown, so the aroma has time to develop.
Step-by-step instructions
- Fry the onion and garlic in olive oil until soft.
- Add the cooked chicken to the pan and season with salt, pepper, paprika powder and cumin.
- Roll out the pastry and cut out circles roughly 10cm in diameter.
- Place a tablespoon of the filling in the centre of each pastry circle and fold the edges together.
- Press the rims with a fork to seal them, then lay the empanadas on a baking tray.
- Brush with beaten egg and bake in a preheated oven at 200°C for about 20–25 minutes until golden brown.
Gluten-free / lactose-free version
For anyone who needs to watch out for gluten or lactose, there are simple alternatives. Use gluten-free pastry products, which are widely stocked in supermarkets. Do check that the chicken and the spices you use are free from gluten. Plant-based oils can also stand in for ordinary fats without any loss of flavour.
Tips for vegans and vegetarians
Vegan or vegetarian empanadas are absolutely possible too. Instead of chicken, use a mixture of vegetables and pulses to create a hearty filling. Popular options include spinach, mushrooms or even potatoes with plenty of spice — the same thinking behind the sweetcorn-filled Empanadas de Humita. These variations are not only wholesome but full of flavour.
More tips and tricks
For the best results, take care not to roll the pastry too thin, otherwise the empanadas may burst open in the oven. Always leave a little space around the edges when filling the parcels. That gives you a tight seal and stops the filling from leaking out. It is also worth experimenting with different fillings to find your own favourite combinations.
Adapting the recipe to your taste
The beauty of empanadas de pollo is how versatile they are and how easily they adapt to personal preference. Instead of chicken you could use another meat, or even tofu. All manner of spices and herbs can be added to shift the flavour in whatever direction you fancy. Be creative and discover new fillings that suit you.
Ingredient substitutions
If certain ingredients are not to hand, you can take a pragmatic approach and look for alternatives. Rapeseed or sunflower oil works just as well as olive oil. If you have no fresh chicken, ready-cooked or smoked chicken is excellent — the sort of shortcut that also serves you well with Arroz con Pollo. That way you can adjust your empanadas to whatever is available without sacrificing taste.
Drink pairing ideas
Plenty of drinks go beautifully with empanadas de pollo. A glass of Argentine Malbec is always a sound choice and brings out the flavours of the dish wonderfully. If you prefer something alcohol-free, try homemade iced tea, a fresh lemonade or a traditional Mate Cocido for a lovely contrast to the savoury filling. These combinations make for a thoroughly successful meal.
Serving and presentation ideas
The presentation of your empanadas de pollo can make a real difference to the enjoyment. Serve them with a selection of dips, such as a fiery salsa or a classic chimichurri, the same herby sauce that defines Churrasco con Chimichurri. Decorative plates and fresh herbs give an appealing look. You might also consider serving the empanadas on a wooden board to create a rustic feel.
A bit of history
The empanada has its roots in Spanish cooking and has been adapted by many cultures over the centuries. In Argentina they are especially popular and are prepared in countless regional variations. These filled pastries have grown into a symbol of Argentine cuisine, a fixture not only at holidays but in everyday eating too. That tradition shows just how central food is to Argentine culture.
More recipe ideas
Summary: Empanadas de Pollo
Empanadas de pollo are an exquisite blend of tradition, flavour and cultural heritage. With their crisp shell and savoury filling, they bring a piece of Argentina straight to your table. Whether served as a snack or as a main course, these delicious pastry parcels are always a hit. Let them inspire you and try out the many possibilities of this wonderful dish for yourself.
