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Showing posts from March, 2014

Empanada de Pollo

Any time I'm in Spain, at the top of my list is to sample the myriad of tapas, savoring the harmony of flavors that fill both my appetite and my soul. Among my favorites are the croquetas and the empanadas, and no wonder! I call this comfort food. This empanada recipe has become a favorite for my whole family -- the kids too!

I have adapted this recipe from, "Chicken, Pork, and Piquillo Pepper Turnovers," by the late Penelope Casas in her book Tapas: The Little Dishes of Spain. Her recipe calls for making bite-sized turnovers, but I have only made it as a full pie and incorporated my own shortcuts for convenience. Buen provecho!

2 deep-dish pie crusts (at room temperature)
3 Tbsp olive oil
1 lb boneless, skinless chicken thighs (trimmed of fat), chicken breast OR a 1/2 pound of each, cubed
Kosher or sea salt
Freshly ground pepper
1 - 2 boneless pork chops, cubed
2 Spanish chorizo sausages, cubed, OR 2 ounces Serrano ham or prosciutto, chopped
1 small Vidalia onion, fin…