Chopped green olives and diced Spanish chorizo (the dry sausage kind) add depth of flavor to the chicken filling in these classic flaky empanadas. This recipe also makes a dozen smaller, snack-size empanadas.
- Yield: 8 large empanadas
- Difficulty: Medium
- Total: 1 hr 20 mins, plus 1 hr 45 mins chilling and cooling time
- Active: 35 mins
For the dough:
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 10 tablespoons cold unsalted butter (1 1/4 sticks), diced
- 1 large egg
- 1/2 cup ice water
- 1 tablespoon distilled white vinegar
For the filling:
- 1 tablespoons extra-virgin olive oil
- 1 large yellow onion, halved lengthwise and thinly sliced
- Kosher salt
- 2 garlic cloves, minced
- 7 to 8 ounces Spanish chorizo, finely diced
- 1 teaspoon Spanish smoked paprika (not hot)
- 1/4 cup dry white wine
- 1/4 cup reduced-sodium chicken broth
- 1/3 cup chopped pitted green olives
- 1 1/2 cups cooked, shredded chicken
- To make the dough, put the flour and salt in a food processor and pulse a few times to mix. Add the butter and process just until the butter is the size of small peas. In a small bowl, whisk together the eggs, water, and vinegar. Add to the flour mixture and pulse to combine. Dump the dough onto a work surface and press into a disk. Wrap with plastic wrap and refrigerate for about 1 hour before using.
- To make the filling, in a large frying pan over medium-high heat, warm the oil. Add the onion and a sprinkle of salt and cook until golden and caramelized, about 10 minutes. Add the garlic and cook 30 seconds. Add the chorizo and paprika and cook until it starts to brown, 2–3 minutes. Deglaze the pan with the wine and broth. Bring to a boil and cook off the liquid slightly, about 4 minutes. Lower the heat to medium-low and stir in the olives and chicken. Simmer for about 5 minutes to bring the flavors together. Let cool completely before using.
- Heat the oven to 400°F. Line two rimmed baking sheets with parchment paper.
- Divide the dough into 8 pieces (or divide it into 10 to 12 pieces for smaller empanadas). ).On a lightly floured surface, roll each piece into a round about 6-inches in diameter and 1/8-inch thick. Brush the edge of half of each round with the egg wash. Add about 1/4 cup filling (or more or less depending on the size of the rounds) and fold the dough in half to create a half moon shape. Press the edges together, then use a fork to crimp the edges. Place on the baking sheets, leaving a bit of space between each empanada. Prick the tops of each with the fork to create steam vents. Brush the tops of the empanadas lightly with the egg wash.
- Bake until golden brown, about 20 minutes. Serve hot or warm.