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!
Ingredients
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, finely chopped
2 - 4 cloves of garlic, minced
1/4 teaspoon paprika (preferably Spanish)
Few strands of saffron
2 medium tomatoes, skinned and finely chopped (suggestion: roast and then skin before chopping)
1 pimiento or 8 oz jar of roasted bell peppers
1 egg lightly beaten with 1 tsp water
Bake: 350 degrees for about 30-35 minutes
In a skillet, heat 2 tablespoons of oil and saute the chicken quickly until it just turns white, seasoning it with salt and pepper. Add the pork and ham, and continue cooking until the pork loses its color. Remove the meat. Sautee the chorizo until cooked. Remove from heat, and drain any excess grease. Add the chicken and pork back into the pan and stir.
In a separate skillet, add the remaining oil, and then saute the onion and garlic until the onion is wilted. Stir in the paprika and saffron, and add the tomato and salt. Cover and cook slowly for 20 minutes.
Add the tomato mixture and peppers to the meat mixture. Check the seasoning and cook slowly, uncovered for 10 minutes.
To make the pie, unroll one of the crusts onto the pie plate to make the bottom crust. Add the meat and vegetable mixture, distributing it evenly in the pie crust. Add the top layer of the pie crust, trim any excess dough and flute the edges. Cut slits around the top of the crust, and brush pie crust with egg mixture.
Bake in the oven for about 35 minutes or until golden brown.
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!
Ingredients
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, finely chopped
2 - 4 cloves of garlic, minced
1/4 teaspoon paprika (preferably Spanish)
Few strands of saffron
2 medium tomatoes, skinned and finely chopped (suggestion: roast and then skin before chopping)
1 pimiento or 8 oz jar of roasted bell peppers
1 egg lightly beaten with 1 tsp water
Bake: 350 degrees for about 30-35 minutes
In a skillet, heat 2 tablespoons of oil and saute the chicken quickly until it just turns white, seasoning it with salt and pepper. Add the pork and ham, and continue cooking until the pork loses its color. Remove the meat. Sautee the chorizo until cooked. Remove from heat, and drain any excess grease. Add the chicken and pork back into the pan and stir.
In a separate skillet, add the remaining oil, and then saute the onion and garlic until the onion is wilted. Stir in the paprika and saffron, and add the tomato and salt. Cover and cook slowly for 20 minutes.
Add the tomato mixture and peppers to the meat mixture. Check the seasoning and cook slowly, uncovered for 10 minutes.To make the pie, unroll one of the crusts onto the pie plate to make the bottom crust. Add the meat and vegetable mixture, distributing it evenly in the pie crust. Add the top layer of the pie crust, trim any excess dough and flute the edges. Cut slits around the top of the crust, and brush pie crust with egg mixture.
Bake in the oven for about 35 minutes or until golden brown.
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