Peruvian Chicken and Olive Empanadas
Who doesn't like empanadas? Even better are Peruvian Chicken and Olive Empanadas. The light crispy dough partners perfectly with the flavorful filling. In fact, I'm willing to bet you won't be able to just eat one. Try it.
Servings: 10 empanadas
Calories: 322kcal
Ingredients
Ingredients
For the empanada dough
- 4 cups wheat flour
- 3 tablespoons margarine or olive oil
- 1 1/2 cup water
- 1 teaspoon yeast
- 1 teaspoon salt
For the filling
- 1 onion chopped
- 1 clove garlic minced
- 1 pound chicken breast shredded or ground chicken breast
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup water
- 1 teaspoon turmeric
- 1 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 10 black pitted olives
- 1 egg white to brush
Instructions
INSTRUCTIONS
For the dough
- Put the wheat flour, salt, yeast, margarine and water in a bowl. Mix for 5 minutes making a soft dough and set aside.
For the chicken
- Heat the olive oil in in a saucepan and sauté the onions and garlic.
- Add the chicken, salt, pepper, the hot sauce, paprika, black olives and Worcestershire sauce.
- Cook for 10 minutes over medium-high heat and stir continuously.
For the empanadas
- Roll the dough out flat and cut into small circles (you can either use a glass for this).
- Put the chicken mixture in the center of each circle of dough.
- Fold the dough around the chicken and seal the filling using a wet fork, pressing around the outer edge.
- Brush the dough of the empanadas with the egg white.
- Place the empanadas in a preheated 300º oven for 15 minutes until they are slightly golden brown.
- Let them cool for around 10 minutes before eating them.
Nutrition
Calories: 322kcal | Carbohydrates: 40g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 590mg | Potassium: 275mg | Fiber: 2g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 3mg