20-Min Chicken Salteña Empanadas
Hand-held Bolivian pastry pockets filled with spiced chicken, potatoes, and olives, baked until golden. A weeknight shortcut using store-bought wonton wrappers instead of homemade dough—ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 18g
Ingredients
- 1.5 cups rotisserie or cooked chicken, shredded
- 1 medium potato, diced small (1/4-inch)
- ½ cup green olives, chopped
- ¼ cup yellow onion, minced
- 2 tbsp aji amarillo paste (or 1 tsp cumin + 0.5 tsp cayenne)
- 24 count wonton or dumpling wrappers
- 1 count egg, beaten (for brushing)
Instructions
- 1
Microwave diced potato with 2 tbsp water, covered, for 3 minutes until just tender. Drain and cool slightly.
- 2
Mix cooked potato, shredded chicken, olives, minced onion, and aji amarillo paste in a bowl. Season with salt and pepper.
- 3
Lay a wonton wrapper on a dry surface. Place 1 heaping tbsp filling in the center, leaving a 0.5-inch border.
- 4
Brush borders with beaten egg. Fold wrapper in half diagonally to form a triangle, then press edges firmly to seal.
- 5
Place sealed empanadas seam-side up on a parchment-lined baking sheet. Brush tops with remaining egg wash.
- 6
Bake at 400°F for 10–12 minutes until golden brown and crispy on edges. Serve hot with hot sauce or aji.
Tools you’ll need
- microwave-safe bowl
- mixing bowl
- baking sheet
- parchment paper
- pastry brush
- oven
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