Ají de Gallina Empanadas
A fusion of Peru's classic creamy yellow chili chicken stew tucked into a crispy, golden-brown pastry shell.
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Ingredients
- 2 cups shredded cooked chicken breast
- 3 tablespoons ají amarillo paste
- 1/2 cup white onion, finely diced
- 2 cloves minced garlic
- 1/2 cup evaporated milk
- 2 slices white bread slices, crusts removed
- 1/4 cup finely ground walnuts
- 1/4 cup grated parmesan cheese
- 12 units empanada dough discs
- 1 unit hard-boiled egg, chopped(optional)
- 1 unit egg wash (1 egg beaten with water)
- 2 tablespoons vegetable oil
Instructions
- 1
Soak the bread slices in the evaporated milk for 5 minutes, then mash into a smooth paste.
- 2
Heat oil in a skillet over medium heat and sauté the onions and garlic until translucent and fragrant.
- 3
Stir in the ají amarillo paste and cook for 2 minutes to release the flavor and color.
- 4
Add the bread and milk mixture to the skillet, stirring constantly until the sauce thickens.
- 5
Fold in the shredded chicken, ground walnuts, and parmesan cheese; season with salt and pepper, then let the mixture cool completely.
- 6
Place a spoonful of the chicken mixture (and a piece of boiled egg if using) in the center of each dough disc.
- 7
Fold the dough over the filling, seal the edges with a fork or a traditional 'repulge' twist, and brush with egg wash.
- 8
Bake at 375°F (190°C) for 20-25 minutes or until the empanadas are golden brown and crisp.
Nutrition per Serving
345
Calories
18g
Protein
28g
Carbs
18g
Fat
2g
Fiber
4g
Sugar
520mg
Sodium
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