Potatoes
Easy
Meat pie
30 min
Empanadas
Medium
Recipe of Peruvian chicken empanadas
The Peruvian chicken empanada is one of the gems of Peruvian gastronomy, perfect for those looking for a tasty and comforting bite. This homemade recipe combines a golden, flaky dough with a juicy filling of chicken, onion, garlic, and native spices like cumin and paprika, giving it that unmistakable flavor. Black olives add a salty touch and texture, elevating every bite.
Ideal as an appetizer for parties, a snack, or even a main course served with a fresh salad, these empanadas are versatile and loved by all. Their preparation, of medium difficulty, requires a bit of patience for the dough, but the result is worth it: a flaky crust and an aromatic filling that evokes the flavors of Peruvian cuisine.
There are variations that include hard-boiled egg, raisins, or yellow chili, but this classic version is an excellent starting point. If you want an authentic experience, serve them with a criollo sauce or aji. Go ahead and make them to surprise everyone with a piece of Peru!
Prep
45 min
Cook
30 min
Servings
8
Ingredients
Directions
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1
For the dough, mix the flour and salt in a bowl. Add the butter and mix with your fingers until the mixture has the consistency of breadcrumbs.
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2
Add the egg and water and mix until a smooth dough forms. Cover and refrigerate for at least 30 minutes.
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3
For the filling, heat the oil in a pan over medium heat. Add the onion and garlic and cook until tender. Add the chicken, cumin, paprika, olives, salt and pepper and cook for a few more minutes.
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4
Preheat the oven to 180°C.
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5
On a floured surface, roll out the dough and cut circles with a cookie cutter or small plate.
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6
Place a spoonful of filling in the center of each circle and fold in half, sealing the edges with a fork.
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7
Fry the patties in hot oil until golden and crisp.
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8
Place the empanadas on a baking sheet and cook in the oven for a few minutes until fully cooked.
