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METHOD HINTS AND TIPS • Please note that our recipes are developed using tablespoons that hold 20 ml (4 teaspoons). • It is important to fill one empanada at a time, otherwise the dough will become soggy before you can fold it. • If the chicken mix is too chunky, it can be pulsed briefly in a food processor. • Pebre is a sauce found all over Chile, Peru and Colombia. • Empanada means stuffed bread. The dish was carried to Latin America by Spanish colonists, where they became popular between travellers as a great way to transport your food. Empanadas quickly spread across the region where every country has created their own characteristic filling and shapes using local ingredients. • Different empanada folds (repulgue) are often used to identify different fillings. • The folds of the empanada are called repulge. To fold the repulgue think in triangles. Start in one corner of the empanada and fold a triangle of dough from the seal edge down over itself. Press down to seal and repeat. Continuing all the way around the edge. The last triangle can be tucked underneath the edge if necessary. CH I CKEN EMPANADAS WI TH PEBRE 10.