Empanada de pollo, a Peruvian street favourite, is made by filling a buttery dough with shredded chicken, olives and hard-boiled egg before baking. Sealing the half-moon shape with a fork gives it its look and keeps the filling from spilling out.
Quickly work the flour, cold butter, egg, cold water and salt together into a ball.
Wrap the dough and chill for at least 20 minutes; cold dough doesn't shrink back when rolled.
Sauté the onion in olive oil until soft, then mix with the shredded chicken, olives and cumin.
Roll out the dough and cut circles, fill each with the chicken mixture and chopped hard-boiled egg, then fold into a half-moon shape. Press the edges firmly with a fork to seal.
Bake in a preheated oven for 20 minutes until golden.
Don't thin the dough while pressing the edges with a fork, or it will tear open at that spot in the oven and the filling will leak out. Allergens: contains wheat (gluten), milk and dairy, egg.
Using green olives instead of black gives the filling a sharper flavour; in that case I would use a bit less, as green olives are more assertive.
Admin DadaGastro · verified in test kitchenSiyah 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.
Your suggestion, complaint, or question — we listen to all of them.