Comments on: chicken empanada with chorizo and olives

By: Mollie

Mollie — Tue, 17 Jan 2012 02:39:32 +0000

Hi Deb, I have a few questions for you! First of all.. I made these tonight and although my first batch was a little bit sloppy (setting off the smoke alarm from the oozing) it was so delicious. I got much better with the second batch rolling, and crimping (but those are being frozen). But here is the question. How would you recommend adjusting the baking time/temp for frozen ones? Would you thaw first. Also, do you think this dough could be made in the food processor. I felt like it was such a pain/didn’t come together well by hand… Thanks!

By: Dana

Dana — Sat, 07 Jan 2012 22:56:39 +0000

Hi Deb – followed this recipe to the “T”, except omitted the dough and served over boiled white rice. YUMMY!! The favors were a huge hit.

By: deb

deb — Fri, 04 Nov 2011 15:38:26 +0000

I prefer to freeze things before cooking them, so they can always be freshly baked when we eat them.

By: Rita

Rita — Thu, 03 Nov 2011 16:20:00 +0000

Do you freeze these empanadas after cooking or before cooking?

By: deb

deb — Tue, 30 Aug 2011 20:02:35 +0000

Danisa — I haven’t made these with lard but in theory, it would be delicious. Usually you can just exchange the same volume, yes?

By: Cecelia

Cecelia — Tue, 30 Aug 2011 17:30:06 +0000

Deb — I made these empanadas while cleaning up after Hurricaine Irene, and they were just the thing for comforting our spirits, and those of our neighbors. I did add raisins, about 1/2 to 3/4 cup, and I boosted the wine to a full cup to compensate. With three generous chicken legs, and two vidalias, I had enough filling to do 24 empanadas. I think the olives, chorizo and the smoked paprika really combine to make something fantastic, and while the onions made a lovely foundation, the raisins really were awesome in this. The hubster declared it the best thing ever. The dough was really easy to work, as well. Thanks so much for all you do — your generous spirit shines through in every post!

By: Danisa

Danisa — Mon, 29 Aug 2011 18:39:19 +0000

I love this recipe. I was just wondering if I could exchange the butter for lard. What do you think? Would I have to reduce or increase the amount of lard? I often make them with lard and I think the flavor is more authentic that way. However, I love that this dough is so easy to work with. Do you think it would be different with lard? Thank you for all your recipes!

By: Love Every Byte

Love Every Byte — Wed, 24 Aug 2011 04:16:12 +0000

WOW! Thanks for the inspiration, Deb. I didn’t have any olives in the pantry, so adapted your recipe slightly using fresh ingredients I got on sale last week (sun dried tomatoes, fennel, onions). Instead of using wine, I also decided to use Ommegang Witte which worked out perfectly. Check out the results here:
http://loveeverybyte.com/post/9205891018/chicken-empanadas

By: Sparky

Sparky — Sun, 24 Jul 2011 00:25:29 +0000

I’ve got my sausage and the chicken’s roasting. I was converted awhile ago to using masa harina for the dough; I’d made the potato-choriz0-green olive (gotta be green for this) empanada recipe from the Food Network site (Tyler Florence). Lovely crust and a very workable dough. The sauce he recommends is icky (sour cream and cilantro, just not good) though. I`m looking forward to trying your recipe Deb with the chimichurri recipe above. Can`t wait for these to be done. :o) And Alex, Ditz is right about the raisins. Thanks so much Deb, I sure do appreciate all you`ve brought to my cooking.

By: Amy

Amy — Mon, 13 Jun 2011 19:44:50 +0000

Just made these last night, they were everything as you say! Followed the recipe you provided almost to the pin and the end result was wonderful: beautiful, flakey and soft crust that really was easy to work with, and such a yummy filling (I chose to omit the raisins as well, don’t think anyone missed them). Thanks for the recipe!