Endless versions of empanadas abound from Spain to South America, and they are "eaten morning, noon, and night," says Joseph Ahearne, owner of El Porteño Empanadas Argentinas in San Francisco. The essence of an empanada, though, is always the same: flaky pastry encompassing a hearty, rich filling. With juicy chicken, olives, and a hint of spice, our version is perfect to pass around while firing up the grill.
Empanadas are to South Americans what sandwiches are to Americans: a portable lunch with endless filling combinations and styles of dough. This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough.... Read More