Recipe: Mini Aji de Gallina Empanadas


Mini Aji de Gallina Empanadas


2 cups of all purpose flour
200g of butter
5 T of fresh milk
1 slice of bread
1/4 cup of chicken broth
2 cups of cream of _aji mirasol_
1 T of oil
1/2 onion, finely chopped
1 clove of garlic
1 T of white wine
200g of boneless chicken breast
1/4 cup of finely chopped toasted pecans
2 T of grated Parmesan cheese
1 egg, beaten

With a fork, mix the flour and butter until you see a grainy texture. Gradually add milk and knead until smooth. Wrap dough in plastic wrap and store it in the refrigerator for 30 minutes.

Meanwhile, soak the bread in a bowl with the chicken broth for 8 minutes. Add the wine and heat for 2 minutes over the stove on medium heat. Liquify the bread mixture, season with salt and pepper and remove from heat. Stir in the chicken, pecans and parmesan cheese and allow to cool.

Roll out the dough and cut it into circles of 10 cm in diameter. In the center of each circle add a teaspoon of the chicken mix (_aji de gallina_), fold and press the edges. Place the patties on a baking tin or cookie sheet and place in the oven at 180°C for 20 minutes. You may also like to boil an egg or so for decoration on top of the empanadas.

(Photo: El Comercio)



Natasha Clay

Natasha grew up in a suburb of Chicago and moved to Peru two years ago and studied Bilingual Administrative Assistance and General Management at the British Academy. In her spare time she loves to be with family and her maltese, Maya.