Main dishes
Peruvian chicken empanadas
Homemade baked empanadas filled with chicken, ají amarillo, olives, egg and raisins, with a crisp golden pastry.
- Total time
- 1 hr 45 min
- Preparation
- 45 min
- Cooking
- 25 min
- Rest / waiting
- 35 min
- Servings
- 12
- Difficulty
- Medium
- Cuisine
- Peruvian
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Make the dough
Rub cold butter into flour and salt until crumbly. Add an egg and enough cold water to bring together. Shape into a disk and chill 30 minutes.
Cook the filling
Sauté onion in oil for 5 minutes. Add garlic and ají for 1 minute, then cooked chicken for 3–4 minutes. Turn off heat, mix in chopped eggs, raisins and olives; cool completely.
Roll and cut
Heat oven to 190°C (375°F). Roll dough to 2–3 mm and cut twelve 13 cm rounds, rerolling scraps once. Keep filling cool.
Fill and seal
Divide filling without overloading. Moisten edges, fold into half-moons and crimp with a fork. Set on a lined tray and brush with beaten egg.
Bake and serve
Bake 20–25 minutes until golden and cooked through, with filling center at 74°C (165°F). Rest 5 minutes before serving.
The step photos are illustrative.
Notes
Nutrition facts
1 serving
- Protein
- 19.5 g
- Carbohydrates
- 36.4 g
- Fat
- 11.8 g
- Saturated fat
- 5.5 g
- Fiber
- 1.6 g
- Sugars
- 3 g
- Sodium
- 255 mg
Estimate per empanada; egg wash retained and ají brands vary.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
Frequently asked questions
Can I make the filling ahead?
Yes; cool and refrigerate covered, then assemble with cold filling.
Why do empanadas open in the oven?
Overfilling or weak seals can split the pastry; press edges firmly.
