Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Preparation
- 1
Prepare the Filling
In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent. Stir in the cooked chicken, hogao sauce, cilantro, salt, and black pepper. Cook for about 5 minutes, allowing the flavors to meld. Remove from heat and let it cool slightly.
- 2
Prepare the Dough
In a large bowl, mix 3 cups of all-purpose flour with 1 teaspoon of salt. Gradually add 1 cup of warm water and 1/3 cup of melted butter. Knead until the dough is smooth and elastic. Let the dough rest for 30 minutes.
- 3
Assemble the Empanadas
Divide the rested dough into small balls, about the size of a golf ball. Roll each ball into a circle about 1/8 inch thick. Place a spoonful of the chicken filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.
- 4
Cook the Empanadas
Heat oil in a deep frying pan over medium-high heat. Fry the empanadas in batches until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.