She Strengthens

Savory Empanadas with a Twist

Flaky Pastry and Flavorful Filling

Looking for a delicious and unique snack or meal? Look no further than these mouthwatering empanadas, packed with flavor and wrapped in a flaky, buttery crust.

The Perfect Pastry

To start, combine 2 1/4 cups of unbleached all-purpose flour and 1 teaspoon of kosher salt in a food processor. Pulse until mixed, then add 10 tablespoons of cold unsalted butter and process until the butter is the size of small peas. In a separate bowl, whisk together 1 large egg, 1/2 cup of ice water, and 1 tablespoon of distilled white vinegar. Add this mixture to the flour mixture and pulse until combined. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

A Flavorful Filling

While the dough is chilling, prepare the filling. In a large frying pan, heat 1 tablespoon of extra-virgin olive oil over medium-high heat. Add 1 large yellow onion, halved lengthwise and thinly sliced, and cook until golden and caramelized, about 10 minutes. Add 2 garlic cloves, minced, and cook for an additional 30 seconds. Next, add 7 to 8 ounces of Spanish chorizo, finely diced, and 1 teaspoon of Spanish smoked paprika. Cook until the chorizo starts to brown, about 2-3 minutes. Deglaze the pan with 1/4 cup of dry white wine and 1/4 cup of reduced-sodium chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Stir in 1/3 cup of chopped pitted green olives and 1 1/2 cups of cooked, shredded chicken. Let cool completely before using.

Assembling the Empanadas

Preheat the oven to 400°F and line two rimmed baking sheets with parchment paper. Divide the chilled dough into 8 pieces (or 10-12 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 egg wash, then add about 1/4 cup of filling (or more or less depending on the size of the rounds). Fold the dough in half to create a half moon shape, press the edges together, and use a fork to crimp the edges. Place on the baking sheets, leaving space between each empanada. Prick the tops with a fork to create steam vents and brush with egg wash.

Baking to Perfection

Bake the empanadas until golden brown, about 20 minutes. Serve hot or warm, and enjoy the perfect combination of flaky pastry and flavorful filling!