Chicken Empanada

Masa

Follow the escarola empanada recipe (page 82)

Stuffing

1

In a skillet, place the chicken pieces, oil, onion, garlic, and parsley

Bring to high heat and cook for 30 minutes, stirring occasionally, until it starts to brown

2

Add the tomatoes and simmer with the lid on for another 30 minutes, stirring occasionally, until the chicken is tender and there's little broth left

3

Remove from heat

Separate the meat from the bones and cut it into small pieces

Place it back in the skillet and stir quickly

If there's still too much broth, bring it back to a simmer to reduce it slightly

Assembly

1

With the rolling pin, open 1/3 of the reserved dough over the bottom of the mold

Press the edge and place the bottom in the mold

2

Form small rolls with half the remaining dough

Press them one by one into the sides of the mold until it's covered

Press the edge and spread the stuffing over the dough

Cut the cheese into small pieces and arrange it on top

3

Preheat the oven to high temperature

Cover with the remaining dough, press the edge to close tightly, and decorate as desired with scraps of dough and a brush with egg

Bake for 40 minutes or until golden.