Chicken Empanadas with Aji Sauce – by Chef Anthony Salemme

Chicken Empanadas with Aji Sauce

By Anthony Salemme, chef

Makes 12

This is my take on a traditional recipe. Perfect for a game day treat this weekend.

1 Package Goya pastry discs defrosted, found in the frozen food isle with other Goya products

The filling

3 boneless skinless chicken thighs

1 ½ cup chicken broth

3 Tablespoons olive oil

2 medium onions, chopped

1 green bell pepper, diced

½ cup sliced green olives

4 cloves garlic, chopped fine

1 Tablespoon paprika

1 teaspoon dried oregano

1 teaspoon ground bay leaves

2 Tablespoons sugar

2 Tablespoons tomato paste

Egg wash

1 egg yolk

2 Tablespoons water


Cook the chicken thighs in the broth for 15 – 20 minutes until cooked all the way through.

Let cool then shred with a fork. Reserve the broth.

Heat oil in a skillet, add the onions, garlic, pepper, paprika, oregano and bay leaves.

Sautee for about 15 minutes until all the ingredients are soft.

Add the tomato paste, sugar, olives and 1 cup of chicken broth, and bring to a simmer and add the shredded chicken.

Let liquid reduce by half. Remove from heat and let cool for about an hour or overnight.


Pre-heat oven to 425F

Mix the egg yolk with the water. On a parchment lined baking sheet, spread out the pastry discs, brush the edges with water.

Place 2 Tablespoon of chicken mixture in the middle of each disc. Fold in half and using the tines of a fork to seal the edges.

Brush the pastry with egg wash.

Bake 15 – 20 minutes until browned.

Aji Sauce

1 bunch scallions, green and white parts, roots removed

1 bunch cilantro, leaves only

2 limes, juiced

½ teaspoon cumin

2 Tablespoons cider vinegar

salt and pepper

Wash and dry the scallions and cilantro. Rough chop in a food processor.

Add the lime, vinegar and cumin. Pulse until blended but still a bit chunky like salsa.