Recipe: Traditional Peruvian empanadas

Holiday season is all about entertaining, which means there’s always room for another appetizer recipe.

Why not spice things up with a little taste of South America?

Chef Ricardo Valverde from Ancora restaurant his here with a recipe for traditional Peruvian empanadas.


Empanada Dough

  •         1 cup all-purpose flour
  •         125 ml cold unsalted butter, cut in small cubes
  •         70 ml cold ice water
  •         1 egg yolk (if baking)

Chicken Filling

  •         Canola oil
  •         One large red onion, finely diced
  •         Three garlic cloves, finely diced
  •         90 g ‘aji amarillo’ paste (available at Granville Island Public Market or online)
  •         250 ml chicken stock
  •         370 ml evaporated milk
  •         2 slices white bread, crusts removed (soak in 120ml of evaporated milk)
  •         210 g pulled poached chicken breast
  •         2 Tbsp. grated Parmesan cheese
  •         3 Tbsp. chopped roasted walnuts
  •         ½ cup fresh chopped parsley
  •         Pinch of nutmeg
  •         Salt and pepper to taste


Empanada dough

Chicken Filling


Find more Global BC recipes here

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