Peruvian empanadas stuffed with chicken are a delightful fusion of textures and flavors that transport your palate to the heart of Peru. These golden pastries feature a tender, flaky crust created from a dough mixture of flour, salt, and cold, unsalted butter. The key to achieving that perfect, crumbly texture is the methodical blending of butter into the flour until it resembles coarse crumbs, followed by the careful addition of cold water to form the dough. This dough is then rested in the refrigerator to allow the gluten to relax, ensuring a tender bite.
Inside, the filling is a savory mixture that is both aromatic and richly flavored. Finely chopped onions, bell peppers, and minced garlic are sautéed in olive oil until perfectly softened, releasing a mouthwatering aroma that sets the stage for the addition of ground spices like cumin and paprika. The hearty filling features shredded chicken, which is complemented by the unexpected sweetness of raisins, the richness of chopped hard-boiled eggs, and the brininess of green olives. This dynamic combination provides an irresistible balance of flavors and textures.
After cooling the filling to preserve the dough’s texture, each empanada is meticulously assembled. Dough circles are rolled out to the perfect thickness, filled generously, folded into half-moon shapes, and sealed with a decorative crimp. A brush of beaten egg on the surface ensures a beautiful, golden finish when baked.
Once out of the oven, these empanadas boast a golden-brown exterior that is impossible to resist. They can be served warm, with a light dusting of powdered sugar and a wedge of lime for a burst of freshness. Enjoying a Peruvian chicken empanada is like savoring a piece of culinary art, rich in tradition and flavor.
Ingredients
2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cut into small pieces
1/4 cup cold water
1/2 pound chicken breast, cooked and shredded
1 small onion, finely chopped
1 clove garlic, minced
1/2 cup bell pepper, finely chopped
1 hard-boiled egg, chopped
1/4 cup green olives, chopped
1/4 cup raisins (optional)
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste
1 egg, beaten (for egg wash)
Powdered sugar (optional, for dusting)
Lime wedges (optional, for serving)
Directions
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the flour and 1/2 teaspoon of salt.
3. Add the cold, unsalted butter pieces into the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Gradually add the cold water, mixing until the dough comes together. Do not overmix.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent.
7. Add the minced garlic and finely chopped bell pepper and cook for another 3-5 minutes, until softened.
8. Stir in the cumin, paprika, salt, and pepper. Cook for another minute, stirring constantly.
9. Add the shredded chicken, chopped hard-boiled egg, green olives, and raisins (if using). Mix well and cook for about 3 minutes, until everything is well combined.
10. Remove the filling mixture from heat and let it cool.
11. On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter or a bowl to cut out 4-6 inch circles.
12. Place a generous tablespoon of the chicken filling in the center of each circle.
13. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp them with a fork.
14. Place the empanadas on a baking sheet lined with parchment paper.
15. Brush the top of each empanada with the beaten egg.
16. Bake in the preheated oven for 20-25 minutes, or until golden brown.
17. Let the empanadas cool slightly before serving. If desired, dust with powdered sugar and serve with lime wedges.