Empanada Gallega de Pollo (Spanish Chicken Pie)

Empanada Gallega de Pollo
2 ounces                 Prosciutto or pancetta, cut into matchsticks
2 ounces                 Dry-cured Spanish chorizo, chopped into small cubes
1                            Fully-cooked rotisserie chicken
16 oz                      Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
¼ cup                     Dry white wine
8 ounces                 Pimentos (roasted red peppers), drained and diced
6                            Olives (green or Kalamata), chopped
3 tablespoons           Raisins
3 tablespoons           Dry sherry or marsala wine
½ teaspoon              Pepper
1                            9 inch ready-made pie crust
1                            Egg, beaten

1.    Heat large non-stick sauté pan over medium heat. Add prosciutto or pancetta and cook until crisp. Remove to a small bowl. Drain fat. Add chorizo and cook until crisp. Remove to bowl with prosciutto or pancetta.
2.    Pull chicken meat off bone and pull apart into large bite sized pieces. Discard chicken bones and fatty skin. Place meat in sauté pan.
3.    Add Old Havana Foods Sofrito Authentic Cuban Cooking Sauce, wine, pimentos, olives, raisins, sherry or marsala, and pepper. Cook covered over medium-low heat for 15 minutes, until heated through, stirring occasionally. Remove from heat and allow cool for 30 minutes at room temperature or overnight in refrigerator.
4.    Preheat oven to 350°F. If prepared in advance bring chicken mixture to room temperature by heating in microwave. Place chicken mixture in 9 inch deep pie pan. Place pie crust on top of chicken mixture and tuck in edges inside rim of pan. Wash crust with beaten egg. Make four slits in crust to allow steam to escape.
5.    Bake pie for 35 to 45 minutes until golden brown. Allow to stand 5 to 10 minutes before serving.
6.    Serve with a green salad and steamed vegetables.

Serves 6 to 8.

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