Vida Recetas Editorial
The Peruvian chicken empanada is one of the most appreciated varieties in Peruvian gastronomy. This recipe combines a flaky pastry with a juicy filling of shredded chicken, onion, bell pepper, and a touch of ground chili, giving it that characteristic flavor. It is an ideal dish to share at gatherings, as an appetizer, or even as a main course accompanied by a fresh salad.
Its origin dates back to the Spanish influence on Peruvian cuisine, but over time it has been adapted with local ingredients, creating a unique and delicious version. The dough is made with shortening and margarine, which gives it a crispy outside and soft inside. The filling, for its part, is simple to make and the level of spiciness can be adjusted to each person's taste.
This recipe is perfect for those looking for a challenge in the kitchen, as it requires patience for the dough to rest and technique to roll it out and fill it. However, the final result is worth it: golden, aromatic empanadas full of flavor that will delight the whole family.
If you like experimenting with Peruvian cuisine, this empanada is an excellent option. You can serve it with a criolla sauce or a homemade chili sauce to enhance its flavor even more.
Prep
30 min
Cook
30 min
Servings
8
Calories
335 kcal
Dough: In a bowl, mix the flour with the butter and margarine, add salt to taste and baking powder.
Mix with the help of a fork or a trowel.
Add the water little by little and mix well until you get a dough.
Once the dough is ready, wrap it with plastic wrap and let it rest in the fridge for 4 hours.
Filling: In a pan, heat the oil and add the onion with the garlic, sauté a little and then add the paprika, stir for 2 minutes.
Add the ground chili pepper and the shredded chicken, integrate the ingredients well and add salt and pepper to taste.
Remove from heat and allow to cool.
Separate the egg white and the egg yolk, placing each one in a bowl and whisk each one lightly, set aside.
After 4 hours have passed, take out the dough and roll it out with the help of a rolling pin.
With the help of a cutter or a glass, cut small discs.
Add some of the chicken mixture to the center of the disc, moisten the edges with the egg white and fold the discs in half.
Seal the edges well with the help of a fork.
Place the empanadas in a pre-greased mold and varnish them on top with a small brush.
Bake at 180°C for 15 minutes or until golden brown.
Once out of the oven, sprinkle some granulated sugar on top and serve.
This recipe has a hard difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 30 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
