Alex Lau
This recipe was developed in honor of BA contributor Gaby Melian’s mother, who told her that if you left out the green pepper, it wasn’t a chicken empanada. You could add a hard-boiled egg to the filling, which is typical in Argentina, but in Gaby’s house, after years of tasting and perfecting, they prefer the texture without it. See step-by-step instructions here. and get the beef empanadas recipe here.