Dumplings and filled pastries
A Peruvian street-food favorite, these empanadas are made by filling buttery pastry with shredded chicken, olives, and hard-boiled egg, then baking them. Pressing the edges with a fork shapes the half-moons and keeps the filling inside.
Quickly knead the flour, cold butter, egg, cold water, and salt into a ball.
Wrap the dough in plastic wrap and refrigerate for at least 20 minutes; chilled dough will not shrink as you roll it out.
Sauté the onion in olive oil until soft, then mix it with the shredded chicken, olives, and cumin.
Roll out the dough and cut out circles. Add the chicken filling and chopped hard-boiled egg, then fold each circle into a half-moon. Press the edges firmly with a fork to seal.
Bake in a preheated oven for 20 minutes, until golden.
Do not press the pastry edges too thin with the fork; they may tear during baking and let the filling leak out. Contains wheat (gluten), dairy, and egg.
Siyah zeytin yerine editör notundaki gibi yeşil zeytin kullandım ve miktarını biraz azalttım, iç harç gerçekten daha keskin ve canlı bir tat aldı, misafirlerim ilk seferde fark etti.
Hamuru tam 20 dakika dinlendirdim ve açarken hiç çekmedi, ilk seferde bu kadar rahat açtığım bir hamur olmamıştı. Kenarları çatalla bastırma kısmı da harcın hiç taşmasını önledi.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.