Flaky Chicken Empanadas

Created by: Howcan Team

The history of chicken empanadas with a flaky puff pastry crust can be traced back to Spain, where the empanada originated. The dish made its way to Latin America during the colonial period and has since become a beloved staple in many countries, including Argentina, Mexico, and Colombia. The flaky puff pastry crust adds a delightful texture to the traditional empanada, elevating the dish to a new level of indulgence. In Argentina, renowned chefs like Francis Mallmann have popularized the use of puff pastry in empanadas, creating a fusion of European and Latin American flavors. In Mexico, street vendors and family-owned restaurants have perfected the art of making flaky chicken empanadas, often using a blend of traditional spices and seasonings to enhance the flavor. Today, the best versions of chicken empanadas with a flaky puff pastry crust can be found in authentic Latin American eateries that prioritize using high-quality, fresh ingredients. The key to getting this dish right lies in achieving the perfect balance of savory chicken filling and buttery, flaky pastry. While the traditional method involves hand-crafting the pastry dough, some modern recipes may opt for store-bought puff pastry for convenience without sacrificing the deliciousness of the dish.