Chicken Empanada With Chorizo Raisins And Olives Recipe Epicuriouscom

CHICKEN EMPANADA WITH CHORIZO, RAISINS, AND OLIVES

Steps:

• 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, raisins, 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.
• 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.
• Form and bake empanada:
• Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.
• Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.
• Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.
• Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.
• Cut empanada into squares and serve warm or at room temperature.

BEEF EMPANADAS WITH OLIVES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
• Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
• Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
• Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

CHICKEN CHORIZO SPANISH EMPANADA

Steps:

• Make the dough. Whisk the dry ingredients together, then mix in the eggs and shortening until you get crumbs the size of peas (or dipping dots). You can use an electric mixer fitted with the dough hook, or use your hands.
• Place a large piece of plastic wrap on your work surface. Dump the dough crumbles onto the plastic wrap and knead into a cylinder. Tightly cover with another piece of plastic wrap, maintaining the cylindrical shape. Refrigerate for an hour or so.
• While the dough cools, make the filling. Heat a large pot over medium. Once it's hot, add the olive oil, onions, green pepper, garlic and tomatoes. Saute for 10 minutes, or until the onions are soft and translucent. Add the chicken and ham and continue to saute until the chicken is almost cooked through.
• Add the wine and deglaze the bottom of the pot. Cover, reduce the heat to medium-low and simmer for about 20 minutes. Add the chorizo, piquillo peppers and green olives. Cover and continue simmering for another 14 minutes. Remove from heat and let rest until it comes to room temperature.
• Preheat the oven to 400°.
• Roll the dough out between two pieces of plastic wrap intil it's about 1/4-inch thick. Once your dough is rolled out, transfer it into an ungreased casserole dish (we used a large, 8″ by 11″ and 3″ deep dish). Cover the bottom and sides with dough, pushing it up the sides with your fingers if needed.
• Bake the bottom and sides for 15 minutes, then remove from oven and let come to room temperature. Reduce oven temperature to 350°.
• Add the filling to the casserole dish, then cover the top with the remaining dough (like a pie). Bake for 30 minutes. Remove from oven and let stand for 10 minutes. Slice and serve with a big green salad.