Peruvian Chicken Empanada
Peruvian chicken empanadas are a classic full of flavor and tradition. With soft dough and a juicy filling, these empanadas are perfect for family gatherings, as a snack, or as a main dish accompanied by a salad.
Ingredients
- 500 g of wheat flour
- 120 g of butter cold, cubed
- 1 egg
- 150 ml of cold water
- 1 teaspoonful of salt
For the Filling
- 2 cooked and shredded chicken breasts
- 2 medium red onions finely chopped
- 2 cloves chopped garlic
- 2 chopped hard-boiled eggs
- 50 g of raisins
- 50 g of sliced black olives
- 2 tablespoons of yellow chili optional
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 1 beaten egg for brushing
Instructions
- In a large bowl, mix the flour with the salt. Add the butter and crumble it with your hands until you get a sandy texture.
- Incorporate the egg and gradually add the cold water until a soft dough forms. Wrap in plastic wrap and refrigerate for 20 minutes.
- For the filling, sauté the onion and garlic in a pan until golden. Add the shredded chicken, yellow chili, salt, and pepper. Cook for 5 minutes.
- Remove from heat and add the olives, raisins, and hard-boiled egg. Mix well and let cool.
- Roll out the dough on a floured surface and cut circles about 12 cm in diameter.
- Fill each circle with 2 tablespoons of the chicken mixture. Fold into a half-moon shape and seal the edges with a fork.
- Place the empanadas on a baking tray lined with parchment paper, brush them with beaten egg, and bake at 180°C (350°F) for 20–25 minutes or until golden brown.
Video
Notes
- They can be fried in hot oil instead of baking.
- The yellow chili gives it the authentic Peruvian touch, but you can omit it if you prefer a milder flavor.
- Serve with a Creole sauce or Peruvian chili sauce to enhance the flavor.
Nutrition
Calories: 210kcal
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