Empanadas are a type of stuffed pastry which is popular in South America. I think almost every country has their own version of this dish (think Cornish pasties from England, curry puffs from Singapore/Malaysia, jiaozi from China, stromboli from the US, calzone from Italy).
This particular recipe features the Peruvian version of empanadas which is unique in that it is served with a sprinkling of icing sugar.
For the dough:
500g plain flour
30g caster sugar
125g lard at room temperature
1/2 tsp vanilla essence
2 egg yolks
170ml Warm milk
For the filling:
350g minced or finely diced chicken
50ml vegetable oil
1 clove of garlic
1 bay leaf
2 tsp paprika
1 tsp ground cumin
2 tsp oregano
2 boiled eggs
Preheat the oven to 200c.
- Sift the flour into a bowl, make a well in the centre and add the egg yolks, warm milk, salt, sugar, vanilla essence and lard.
- Work the mixture with your hands until a dough is formed.
- Tip the dough onto a lightly floured surface and knead until it becomes smooth. Place into a clean bowl, cover with cling film and allow to rest for 30-40mins.
- Whilst resting the dough, peel and dice the onions and garlic. Cut the boiled eggs into small pieces. Heat the oil in a large pan and when it starts smoking add the chicken and fry until it starts to brown.
- Add the onions, garlic and spices to the pan and fry for a further 10 mins. Then add the chopped boiled eggs and salt and pepper. Allow the filling to cool.
2. Place 2-3 tablespoons of the filling into the centre of the dough and brush a little water around the edge.
4. Fold the edge back over itself to completely seal it, and use your fingers to fold and crimp the edges further to create a braid-like effect.
5. Place the empanadas onto a baking sheet and brush with an egg wash.
6. Bake for about 15 mins, until golden brown. Dust with icing sugar and serve warm or cold with a few drops of lemon juice.