Chicken Empanadas


Pretty happy with how these turn out :) First time ever. At the beginning I thought the chicken was too spicy, too sweet but once it cooled down it tasted a lot like how I remember it in Peru. Started around 11am and finished (kind of, there’s still a lot of dough left but I didn’t have enough chicken) around 3pm. I was exhausted. But had fun along the way while I multitasked between getting laundry done and cleaning around.


For the dough:

4 cups of flour
½ cup of margarine
½ cup of vegetable shortening
¾ cup of liquid (mixed with evaporated milk +water and one egg)
1 tsp of salt

To close the empanadas:

1 egg yolk (glaze)
A bit of milk

For the chicken filling:

  • 1½ cup of chopped red onion
  • ¼ cup of oil (approximately)
  • ½ k (1lb 2 oz) chicken pieces (can be chicken breast, thigh)
  • Salt
  • Pepper
  • Paprika
  • 1 tbsp of aji amarillo paste
  • 3 boiled eggs cut in pieces
  • Pieces of olive (optional, i personally don’t use it)
  • 1 egg yolk

And now the fun part starts!

Mix the margarine with flour and shortening using a fork (DO NOT USE HANDS). Form the dough (just fingers). Wrap it up and let it stand in the fridge for at least an hr.

The chicken breasts: Heat the pot, add some oil. When oil is heated as well, stir in the onion pieces and let them brown. Then add the chicken pieces. When almost cooked add the aji amarillo sauce, some salt and pepper to taste along with a dash of paprika. I like to shred ihe chicken at the end so it will blend in with all the flavors even more.

Getting the shape and size to fill in the chicken!

Empanadas off to go! Bake time (200ºC for 20-25 min).

Let it cool for 10 minutes. Sprinkle some powder sugar on top and squeeze a bit of lemon juice on top while eating