This is an absolute favorite emergency meal of mine. Though I feel I should warn you that this recipe makes a TON of empanadas (80 or so). If you freeze them in bags of 8, though, you’ll have a nice quick dinner for 2 by pulling out a bag. Or a large dinner for one, with leftovers to snack on later!
Start by sauteeing the onions, garlic, and mushrooms over medium heat in a large pot to give them a little flavor. I don’t have any photos, because I forgot, but trust me, this is an essential step. Then increase heat to high, add the white wine, scraping the bottom of the pot to get any browned bits from the onion, garlic, and mushrooms, and bring to a boil. Cook 2-3 minutes to reduce the wine, turn off heat, and add the rest of the ingredients except the crust and egg wash.
Make your pie crust or thaw frozen pie crust (I promise not to tell) and cut out 3″ circles, combining scraps and rolling out to use all available dough. Spoon filling into the center and fold dough in half, pressing the edges together to seal.
Brush with egg wash, and either bake at 400 for 20-25 minutes until golden for immediate eating (you need to test for quality, right?), or freeze for later use.
Chicken Empanadas with Chorizo, Mushroom, and Olive
- 14 g extra virgin olive oil 1 tablespoon
- 900 g sliced mushrooms about 10 cups
- 400 g diced onion about 4 medium onions
- 20 g diced garlic 3-4 cloves
- 225 g sauvignon blanc 1/2 cup
- 1800 g cooked chicken about 3 roasted chickens, shredded
- 280 g chorizo cooked, or soy chorizo
- 130 g pimiento olives 1/4 cup
- 2.8 g paprika 1/2 teaspoon
- 10 g salt 1 1/2 teaspoon
- 1.5 g pepper 1/2 teaspoon
- 1600 g pie dough 8 pie crusts
- 2 eggs lightly beaten with 2 tbsp water
Heat olive oil in a large pot over medium heat. Sautee mushrooms, onions, and garlic until onions are translucent, 4-5 minutes.
Increase heat to medium-high, and add white wine. Simmer 2-3 minutes while scraping browned bits from the bottom of the pan.
Remove from heat and dd in chicken, chorizo, olives, paprika, salt, and pepper. Stir to combine.
Roll out pie dough, cut 3" circles out of the dough, press scraps together, and repeat.
Fill each dough circle with empanada filling, then fold in half and press edges together to seal.
Brush empanadas lightly with beaten egg wash.
Bake for 20-25 minutes at 400°F, until golden brown, or freeze. To reheat after freezing, simply bake until crust is cooked through and browned, 30-40 minutes.