National Dish Peru: Empanadas de Ají de Gallina (Recipe)
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Say hello to Empanadas de Ají de Gallina, a delicious speciality of Peruvian cooking that treats you to far more than a mouthful of pastry. These savoury hand pies wrap tender shredded chicken in a creamy sauce built on aromatic ají and ground nuts, striking the perfect balance between comfort and spice. Whether you serve them as a snack or as the star of the meal, each bite carries a little of Peru’s rich culinary heritage straight to your plate.
About Empanadas de Ají de Gallina
Empanadas de Ají de Gallina are a much-loved treat from Peru that offer not just a feast for the palate but a real journey through the country’s flavours. These hearty pastry parcels are filled with a creamy mixture of tender chicken cooked in a fragrant sauce of ají and nuts. The combination of moreish ingredients makes them a perfect choice for any occasion — served as a snack or as a main course alike. Let the wealth of aromas surprise you and turn every mouthful into something memorable.
Ingredients (serves 1–2)
- 200 g chicken breast
- 50 g walnuts or almonds, ground
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1–2 red ají peppers, deseeded and finely chopped
- 200 ml chicken stock
- 1 tsp ground cumin
- Pastry for empanadas (about 250 g)
- 1 egg yolk (for glazing)
- Salt and pepper to taste
Shopping for the ingredients
When choosing the ingredients for Empanadas de Ají de Gallina, pay attention to the freshness and quality of what you buy. Visit local markets or a well-stocked grocery to find good-quality chicken and fresh ají peppers. The nuts should be fresh too, as they have a marked influence on the flavour of the dish. Make sure you have everything you need ready before you begin, so you can enjoy the cooking in a relaxed frame of mind.
Preparing the dish
Preparation is key to the flavour of these Empanadas de Ají de Gallina. First, poach the chicken in the chicken stock until it is tender. While the chicken cooks, sauté the onion and garlic in a pan until golden. Add the ají peppers and the ground nuts, and let everything mingle so the aromas have a chance to develop and deepen.
Step-by-step instructions
- Cook the chicken in the stock until tender, then leave to cool and shred.
- Sauté the onion and garlic in a pan, then add the ají peppers and nuts and mix well.
- Stir the shredded chicken into the mixture and combine thoroughly.
- Roll out the empanada pastry and cut into circles.
- Place a portion of the filling in the centre of each circle, fold over and seal the edges firmly.
- Arrange the filled empanadas on a baking tray, brush with egg yolk and bake in a preheated oven until golden.
Gluten-free / lactose-free version
For a gluten-free version of Empanadas de Ají de Gallina, use gluten-free flour or a ready-made gluten-free pastry. Make sure the nuts and every other ingredient are gluten-free too. During preparation it is important to avoid cross-contamination by using clean utensils and surfaces. Lactose-free options for the filling are easily achieved by using lactose-free dairy products or plant-based alternatives.
Tips for vegans and vegetarians
If you are vegan or vegetarian, you can adapt the Empanadas de Ají de Gallina by replacing the chicken with a mixture of tofu, tempeh or a savoury vegetable filling. Use vegetable stock instead of chicken stock for extra flavour. Add plenty of fresh vegetables too, to make the filling more varied and nourishing. That way plant-based eaters can enjoy the delicious aromas of the empanadas in a new guise.
More tips and tricks
To guarantee the success of your Empanadas de Ají de Gallina, a few handy tips and tricks are worth keeping in mind. Do not roll the pastry too thick, for example, or baking will leave it tough. Make sure your filling is well seasoned so the flavour really comes through — both the chicken and the vegetable alternatives benefit from a generous hand with the spices. You can also deep-fry the empanadas for a crispier texture. Feel free to experiment with different spices and ingredients.
Adapting the recipe to your taste
A great advantage of Empanadas de Ají de Gallina is their versatility. You can tailor the filling entirely to your own taste. Like it hotter? Add more fresh ají peppers or a pinch of chilli flakes. If you are not keen on nuts, leave them out altogether or swap them for seeds such as sunflower seeds. Ultimately there are no limits to your creativity, and you can try out your own variations on the classic empanadas — much as you might with a plate of Empanadas de Carne.
Ingredient substitutions
If some ingredients for the Empanadas de Ají de Gallina are hard to come by, there are plenty of alternatives. Instead of chicken you could use cooked fish or even chickpeas for a protein-rich filling. As for the nuts, sunflower seeds or wholegrains also work well to keep the filling hearty. Vary the spices too, to achieve the flavour you want and make the dish your own — the same free-and-easy approach that shines in a bowl of Ají de Gallina.
Drink pairing ideas
A range of drinks pairs well with Empanadas de Ají de Gallina and can round off the eating experience. A cool, refreshing choice such as a local Peruvian beer or a well-made cocktail makes an excellent match. For those who prefer something non-alcoholic, a freshly squeezed lemon juice or a hibiscus-based lemonade is a first-rate companion. The choice of drink can beautifully underline the flavours of the empanadas and enrich the whole meal.
Serving and presentation ideas
The presentation of the Empanadas de Ají de Gallina can be crucial to heightening the enjoyment. Serve the empanadas on a colourful plate, garnished with fresh coriander or pickled vegetables. Add flavourful accents with a spicy sauce or a creamy avocado dip on the side. A neat arrangement, along with fresh herbs and citrus fruits, will lift the visual appeal even further.
A bit of history
The Empanadas de Ají de Gallina have their origins in traditional Peruvian cooking and reflect the fusion of many cultural influences. The use of ají, a central ingredient in Peruvian cuisine, shows just how important local produce is. Historically, empanadas are a dish prepared across many countries in Latin America, but in Peru they have grown into a unique delicacy. The combination of aromatic spices, tender chicken and nuts makes them a genuine culinary adventure.
More recipe ideas
Summary: Empanadas de Ají de Gallina
The Empanadas de Ají de Gallina are a tasty dish that mirrors the culinary variety of Peru. With their creamy filling of chicken, ají and nuts, they are the perfect choice for any occasion. Whether as a snack or a main course, these pastry parcels bring a piece of South America to your plate. Let this recipe inspire you and dive into the rich aromas of Peruvian cooking!
