Andean Turnover (Empanadas Andinas)

Introduction to Andean Turnovers

Andean Turnovers, commonly known as Empanadas Andinas, are a traditional dish from the Andean regions of South America. These savory pastries have been a staple in countries like Peru, Bolivia, and Ecuador for centuries. The term "empanada" originates from the Spanish verb "empanar," meaning to wrap or coat in bread. Typically, these turnovers are filled with a mixture of meats, vegetables, and spices, offering a flavorful and satisfying meal.

The history of empanadas can be traced back to the Moorish invasions of Spain, where similar pastries were made. The concept was brought to the New World by Spanish colonizers, and the indigenous people of the Andes adapted the recipe to include local ingredients, resulting in the beloved Andean Empanada we know today.

Ingredients

• All-purpose flour - 3 cups
• Butter - 1/2 cup
• Salt - 1 teaspoon
• Water - 1/2 cup (cold)
• Chicken breast - 1 pound, diced
• Potatoes - 2 medium, peeled and diced
• Onion - 1, finely chopped
• Garlic - 3 cloves, minced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Hard-boiled eggs - 2, chopped
• Black olives - 1/2 cup, sliced
• Vegetable oil - 2 tablespoons
• Milk - 2 tablespoons
• Egg - 1, beaten (for egg wash)

Preparation

Preparing the Dough

1. In a large bowl, combine flour and salt.
2. Add butter and mix until the mixture resembles coarse crumbs.
3. Gradually add cold water, mixing until dough forms.
4. Knead the dough on a floured surface until smooth, about 5 minutes.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.

Preparing the Filling

1. In a large skillet, heat oil over medium heat.
2. Add onion and garlic; cook until soft.
3. Add chicken and cook until browned.
4. Stir in potatoes, cumin, and paprika.
5. Cover and cook until potatoes are tender, around 15 minutes.
6. Stir in hard-boiled eggs and olives.
7. Remove from heat and allow it to cool.

Assembling Andean Turnovers

1. Preheat your oven to 375°F (190°C).
2. On a floured surface, roll out the dough into a thin layer.
3. Cut dough into 6-inch circles.
4. Place a spoonful of filling onto each circle.
5. Fold dough over filling, pressing edges to seal.
6. Brush tops with beaten egg for a golden finish.

Baking the Turnovers

Place the assembled turnovers on a baking sheet and bake for 25-30 minutes or until golden brown. Use this cooking timer to ensure perfect results.

Serving Suggestions

Andean Turnovers are best enjoyed warm, accompanied by a refreshing chimichurri sauce or spicy aji sauce. They make an excellent appetizer or a hearty snack when paired with a crisp salad.