Name: Peruvian chicken empanadas
Prep time: 45 min
Cook time: 25 min
Total time: 105 min
Yield: 12
Cuisine: Peruvian
Ingredients: 500 g All-purpose flour; 100 g Cold butter; 1 Egg for dough; 120 ml Cold water; 5 g Fine salt; 500 g Cooked shredded chicken; 150 g Chopped red onion; 6 g Minced garlic; 30 g Ají amarillo paste; 2 Chopped hard-boiled eggs; 40 g Raisins; 60 g Chopped black olives; 14 g Vegetable oil; 1 Beaten egg for glaze

Peruvian chicken empanadas

Homemade baked empanadas filled with chicken, ají amarillo, olives, egg and raisins, with a crisp golden pastry.

By Néstor Bastidas · Updated on 7 October 2026

Total time

105 min

Servings

Difficulty

Intermediate

Cuisine

Peruvian

Method

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.
Empanada dough with butter and flour.
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.
Chicken and ají filling in a skillet.
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.
Pastry circles cut for empanadas.
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.
Sealed chicken empanadas on baking tray.
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.
Baked Peruvian chicken empanadas.