Peruvian Potato and Chicken Empanadas with Aji Verde

Savory empanadas filled with a flavorful mixture of shredded chicken, diced Peruvian potatoes, onions, and Peruvian spices, served with a refreshing and vibrant Aji Verde sauce.

Prep Time

30 minutes

Total Time

1 hour

Calories

585 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.44/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Chicken

Mood:

Healthy

Ingredients

Servings

12disksEmpanada Dough (store-bought)(Or homemade, if preferred. Ensure they are suitable for baking.)

£3.00

1.5cupsCooked Chicken Breast(Shredded)

£3.75

2mediumYellow Peruvian Potatoes(Diced into small cubes)

£0.75

0.5mediumYellow Onion(Diced)

£0.20

2clovesGarlic(Minced)

£0.10

1tablespoonAji Amarillo Paste(Can substitute with yellow bell pepper puree and a pinch of cayenne pepper)

£1.00

0.5teaspoonGround Cumin

£0.05

0.3teaspoonSmoked Paprika

£0.05

0.5teaspoonDried Oregano

£0.05

0.3cupChicken Broth(Or water)

£0.10

to tasteSalt

to tasteBlack Pepper

1Egg(Beaten, for egg wash)

£0.30

For the Aji Verde:

1cupFresh Cilantro(Packed)

£1.00

2Aji Amarillo Peppers(De-seeded and chopped (use jalapenos for a milder version, removing seeds for less heat))

£2.00

0.5cupMayonnaise

£0.40

0.3cupQueso Fresco(Crumbled)

£1.50

2tablespoonsLime Juice(Freshly squeezed)

£0.25

1cloveGarlic

£0.10

1tablespoonVegetable Oil

£0.05

to tasteSalt

to tasteBlack Pepper

Total Cost

£14.65

£2.44 per serving

Instructions

1.
**Prepare the Filling:** Heat oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2.
Add the diced Peruvian potatoes, aji amarillo paste, cumin, smoked paprika, and dried oregano. Stir well to combine. Cook for about 8-10 minutes, stirring occasionally, until the potatoes are slightly softened.
3.
Add the shredded chicken and chicken broth to the skillet. Season with salt and pepper to taste. Stir to combine and cook for another 5 minutes, or until the filling is heated through and the broth has mostly evaporated.
4.
Remove the filling from the heat and let it cool slightly.
5.
**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6.
On a lightly floured surface, flatten each empanada dough disk slightly, if needed. Place about 2-3 tablespoons of the chicken and potato filling in the center of each disk.
7.
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal the empanadas tightly.
8.
Brush the top of each empanada with the beaten egg (egg wash).
9.
Place the empanadas on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
10.
**Prepare the Aji Verde:** While the empanadas are baking, prepare the aji verde sauce. In a food processor or blender, combine the cilantro, aji amarillo peppers (or jalapenos), mayonnaise, queso fresco, lime juice, garlic, salt, and pepper.
11.
Blend until smooth and creamy. Add a tablespoon or two of water if needed to reach your desired consistency. Taste and adjust seasonings as necessary.
12.
**Serve:** Let the empanadas cool slightly before serving. Serve warm with the aji verde sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (200g)

585 kcal / 2447 kJ

Carbs

38g

15% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a spicier Aji Verde, leave some seeds in the peppers or add a pinch of cayenne pepper.

If you don't have access to Aji Amarillo paste or peppers, you can use a combination of yellow bell pepper puree and a pinch of cayenne pepper to achieve a similar flavor.

The filling can be made a day ahead and stored in the refrigerator. Be sure to bring it to room temperature before filling the empanadas.

You can freeze the assembled empanadas before baking. Bake from frozen, adding a few extra minutes to the baking time.

Ensure the empanadas are well sealed to prevent the filling from leaking during baking.

Cooking Equipment

Oven

Stove

Food Processor or Blender

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier Aji Verde, leave some seeds in the peppers or add a pinch of cayenne pepper.

If you don't have access to Aji Amarillo paste or peppers, you can use a combination of yellow bell pepper puree and a pinch of cayenne pepper to achieve a similar flavor.

The filling can be made a day ahead and stored in the refrigerator. Be sure to bring it to room temperature before filling the empanadas.

You can freeze the assembled empanadas before baking. Bake from frozen, adding a few extra minutes to the baking time.

Ensure the empanadas are well sealed to prevent the filling from leaking during baking.

Peruvian Potato and Chicken Empanadas with Aji Verde

Ingredients

Instructions