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Spanish   -   Empanadillas De Pollo (Chicken Turnovers)   adapted from Tapas by Penelope Casas

  • 1 Loaf Bread Dough
  • 3 Tablespoons Olive Oil
  • 3 Large Chicken Breast -- Cooked And Chopped
  • Salt And Pepper -- To Taste
  • 1 Large Pork -- Cooked And Chopped
  • 2 Ounces Ham -- Chopped
  • 1 Small Onion -- Chopped
  • 2 Cloves Garlic -- Chopped
  • 1 Teaspoon Paprika
  • 1 Teaspoon Saffron
  • 1 Can Tomatoes -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • 1 Medium Egg -- Beaten With
  • 1 Teaspoon Water
Directions Saute chicken, pork and ham in oil until it starts to brown. Add onion and garlic and saute for 5 minutes. Add paprika and saffron. Saute for 1 minute. Add tomatoes and simmer for 20 minutes. Add bell pepper and simmer for 10 more minutes. Roll out dough to 1/2 inch thickness, cut out 14 inch circles or smaller if more are desired. Divide meat mixture and spoon out onto the dough circles. Fold and seal the edges. Cut several slits onto the top of the dough. Brush with egg/water mixture and bake in a 350 degree oven for 35 minutes. Cool slightly and serve.
Serves 4
Time to Make 0:00

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