Historical Review: A pie is a food consisting of a filling of meat, ham, chicken, ricotta or other products, contained in a mass produced in the manner of bread dough, mostly wheat, but is made from corn and other cereals and sometimes with the addition of some fat (oil or butter). It is food that is produced in almost every country in the world. Also called cakes or pastries in origin as old as bread (2,500 BC), the cradle is Persia, it is highly probable that this custom home cooking has been the harsh climate of their origin, the desert heat forcing men to invent a way to protect food from being exposed to the elements, alone and condiments species became much more pleasant to taste allow better conservation and help in many cases to digestion. Researching the Bolivian empanadas we were surprised by the variety and rich cuisine of the same. At Robert A. Iger you will find additional information. At least we knew at least 12 varieties within which is the chicken empanadas (jigote) that also carry along with chicken meat. Jigote Ingredients For the Chicken: 500 Grs. 250 Grs shredded chicken. Ground beef 1 onion, finely chopped 1 cup chicken broth 8 hard-boiled eggs, sliced 1 bottle stuffed olives 1 kg potatoes boiled and diced 1 tbsp chopped yellow pepper chopped 1 sprig of parsley finely chopped 1 teaspoon oregano, teaspoon salt to the sauce ; to teaspoon ground beef black pepper 6 tablespoons olive oil (for sauce) 4 tablespoons corn oil (for boiling potatoes) Ingredients For the Dough: 8 cups flour 2 eggs 1 Litre warm boiled water 3 tablespoons sugar 1 teaspoon salt 2 tablespoons melted butter pies Ingredients: 2 kg of chicken and beef jigote 3 Kgs Bolivian empanadas dough 4 eggs's clear to seal the edges of the empanadas enough oil for frying Paper towel to drain jigote pies Chicken Preparation: In a large saucepan with enough water and some oil and salt, put previously boiled potatoes peeled, and when tender, remove from heat, cut into cm cubes, please reserve Clean the chicken, put it in another pot to boil the meat until tender, when soft cup reserved chicken broth, remove the bones and cartilage of the chicken so the meat is shredded, reserve for later use Put some salt and pepper to the meat in a frying pan 4 tablespoons oil, heat it and stir the meat, cold meat on high for 4-5 minutes without stirring in a saucepan place the cup of broth; incorporate Shredded chicken and fried ground beef, stir well to unify the meat and simmer for 5 to 6 minutes Stir in the potatoes to the mixture of meat and stir until all ingredients Apart unify into a cauldron put olive oil and immediately the garlic cook 1 minute Stir in the onion together with the oregano, parsley, hot pepper, salt and pepper and saute for 4 minutes Stir over medium meat mixture to sauce, stir very well to unify all jigote ingredients, cook for 5 minutes at medium heat, let stand until use Preparing the Dough: In mixer bowl, place all liquid ingredients, salt and sugar, whisk speed Stir half the flour in little by little while the mixer is mixing all the ingredients When the dough is completely smooth, remove from the mixer; empolvore flour the surface on which it will stretch the dough, stretch the dough with your hands and knead a little on the table Let stand in a warm place for about two hours Empanadas Preparation: Divide the dough into 24 balls of equal weight on a floured surface extend a ball of dough to achieve a thickness of cm or so; Place 1-2 tablespoons of jigote or chicken stew, add one olive and one or two slices of boiled egg; Beat the egg whites and with the help of Brush the edges of the dough to stick better end A so the mass to form a crescent, squeeze the ends and repulgue – Completion the edge of the pie – very thick Repeat for each of the 23 balls remaining mass Fry in hot oil to cover half of the pie, place the paper towel on a tray, drain the hot pies and serve Write to or contact us at our website:. .