Spicy Chicken Empanadas Recipe

1. Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

2. Add the ground chicken to the skillet along with the aji amarillo paste, cumin, salt, and black pepper. Cook, stirring frequently, until the chicken is fully cooked, about 7-10 minutes. Remove from heat and let cool.

3. Assemble the Empanadas

Preheat the oven to 400°F (200°C). Roll out empanada dough on a floured surface and cut into circles (about 4-5 inches in diameter). Place a spoonful of the chicken mixture in the center of each circle.

4. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork for a decorative finish.

5. Bake the Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until golden brown.

6. Prepare the Vinaigrette

While the empanadas are baking, prepare a simple vinaigrette by whisking together olive oil, vinegar, salt, and pepper in a bowl.

7. Serve

Once the empanadas are done baking, remove from the oven and let cool slightly. Serve with the vinaigrette and olive salad on the side. Garnish with micro cilantro before serving.