I just finished doing my research to write this post, because I knew nothing about empanadas. (Besides that they seemed very appealing.) Flaky bread dough stuffed with savory meat filling-bring it on! Truth is, I don't know too much about anything food related, so I'm learning as I go. Once again the world wide web has expanded my knowledge: epanadas are a stuffed pastry with Spanish origins. Who knew? I thought they were indigenous to Central/South America (where they are readily found), but it seems they originate from Spain. The Spanish verb empanar means to wrap or coat in bread. I studied Spanish for a long while, but that's one verb I didn't pick up. Anyhow, that explains why several of the ingredients in this recipe are very authentic Iberian fare (namely the smoked paprika and chorizo).
I adapted this recipe from Smitten Kitchen who took it from Gourmet magazine. This recipe is a gem! After I finish sharing it with you, I will tuck it away for safe keeping, pulling it out and putting it to use when I really want to shine in the kitchen. I can't imagine anyone not being dazzled by these flaky buttery bundles of smoky chicken, green olives, and chorizo!
While I don't deny that these have a significant dose of fat in them, we are saving calories by baking instead of frying them. Some of you might be wanting to use chicken breast instead of legs to cut back in another area, but DON'T! Bone-in and skin-on chicken thighs and drumsticks make for very juicy, flavorful, meat and broth and this recipe would not be the same without them. You will be discarding the skin and bones after cooking, but it's the effect of cooking them still in-tact that makes all the difference! Make sure to find Spanish paprika, as it is not the same as sweet or hot paprika. You want the unique smoky quality it adds.
This recipe produces about 18 medium to large sized empanadas. That might seem like a lot, but I promise you will have no trouble finishing them off in a day or two. Pop them in the freezer if you have extras. They make an awesome microwave snack or lunch.
If you'd like to read nearly a hundred other opinions on this fine recipe, visit the link at the bottom to Smitten Kitchen and see for yourself! I'm excited to expand upon this recipe and try beef or cheese or even a fruit and cream cheese filling next!
INGREDIENTS
Dough:
2 cups whole wheat flour (white whole wheat or pastry work well)
2 1/2 cups all-purpose flour
2 tsp. salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
2/3 cup ice water
2 Tbsp. distilled white vinegar
Filling:
2 lb. whole chicken legs (I used half chicken thighs and half drumsticks)
1 tsp. salt
1/4 tsp. black pepper
2 Tbsp. extra virgin olive oil
2 large onions, halved lengthwise, then cut into 1/4-inch-wide strips
2 large garlic cloves, minced
2 Turkish bay leaves (or 1 California bay leaf)
1/3 cup finely diced Spanish chorizo (I doubled the amount of chorizo)
1/2 tsp. Spanish smoked paprika (not hot)
1/4 cup pitted chopped green olives (I almost doubled these as well)
1/2 cup dry white wine (I used more chicken broth)
1/2 cup low-sodium chicken broth
Egg wash:
1 egg, lightly beaten with 1 Tbsp. water
DIRECTIONS
1. Make Dough: Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6 hours total.
2. Make Filling: Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes.
Add chorizo and paprika and cook, stirring, 1 minute. Add olives, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.
3. Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it’s not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.
4. Form Empanadas: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide first dough and half of second dough into 18 equal pieces and form each into a disk. (The remaining dough can be stored in the freezer for future use.) Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
5. Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 17 more empanadas in same manner, arranging on 2 parchment-lined (or greased) baking sheets.
6. Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. (I just baked one pan at a time in the middle of the oven. They only took 15 minutes to cook.) Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.
Makes 18 empanadas.
(Adapted from Smitten Kitchen and Gourmet)
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