Chicken Empanadas with Olives, Raisins, and Hard-Boiled Eggs

Adapted from Gourmet, January 2005

Ingredients:

• 3 whole chicken legs, including thighs (2 to 2 1/4 lb total)
• salt and pepper
• 4 1/2 tablespoons extra-virgin olive oil
• 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
• 1 tsp minced garlic
• 1 bay leaf
• 1/2 teaspoon paprika
• 1/4 cup chopped pitted green olives
• 1/4 cup chopped hard boiled egg
• 1/4 cup golden raisins
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• Goya empanada dough, thawed

Make filling:
Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over medium high heat. Add chicken to brown, turning over once. Transfer chicken to a plate.

Sauté onion, garlic, and bay leaves in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add paprika and cook 1 minute. Add olives, hard boiled egg, raisins, wine, and broth and bring to a boil. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low, cover, and simmer chicken until tender, 25 to 30 minutes total.

Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and remove bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.

Form and bake empanada:
Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.

Using one dough disk at a time, place about 2 tablespoons filling in middle. Moisten half of border with water and fold dough over filling. Crimp edge by using tines of a fork or decoratively seal using your fingers.

Brush crust with egg wash and bake 25 minutes or bake empanada 10-15 minutes then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 15-20 minutes more. Cool on wire rack for 10 minutes. Serve warm or at room temperature. Enjoy.