Homemade Empanadas Recipe
Pollo Verde Pot Pie, Black Bean Queso Fundido. Served with Aji Sauce & Chimichurri Crema
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.
Dough
Filling
Aji Sauce
Chimichurri Crema
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, mix together the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg and add water, one tablespoon at a time, until the dough comes together. Knead briefly until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
Filling Preparation
- 2
Assembly
- 3
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a large cutter. Place a tablespoon of filling in the center of each circle. Fold the dough over and crimp the edges to seal. Place on a baking sheet lined with parchment paper.
Baking
- 4
Sauce Preparation
- 5
Make Aji Sauce
In a small bowl, mix the Aji Amarillo paste, mayonnaise, and lime juice until smooth.
- 6
Make Chimichurri Crema
In another bowl, combine parsley, sour cream, minced garlic, red wine vinegar, olive oil, and salt. Mix well until creamy.
