chicken empanadas with chorizo
"A perfectly braised, complex chicken filling inside a flaky pocket; lunches this week are going to be legendary...."
INGREDIENTS
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4 1/2 cups all-purpose flour (I swap 1/2 cup with whole wheat flour)
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1 tablespoon kosher salt
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1 cup (8 ounces or 225 grams) cold unsalted butter, cut into 1/2-inch cubes
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2 large eggs
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2/3 cup ice water
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2 tablespoons white vinegar
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3 whole chicken legs, including thighs (2 to 2 1/4 lb total)
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 tablespoons olive oil
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2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
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2 large garlic cloves, minced
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2 bay leaves
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1/3 cup (1.5 ounces) finely diced Spanish chorizo (cured spiced pork sausage; no need to discard casings)
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1/2 teaspoon Spanish smoked paprika (not hot)
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1/4 cup chopped pitted green olives
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1/2 cup dry white wine
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1/2 cup low-sodium chicken broth
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1 egg, lightly beaten with 1 tablespoon water
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