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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the dough. Whisk the dry ingredients together, then mix in the eggs and shortening until you get crumbs the size of peas (or dipping dots). You can use an electric mixer fitted with the dough hook, or use your hands. | 2. Place a large piece of plastic wrap on your work surface. Dump the dough crumbles onto the plastic wrap and knead into a cylinder. Tightly cover with another piece of plastic wrap, maintaining the cylindrical shape. Refrigerate for an hour or so. | 3. While the dough cools, make the filling. Heat a large pot over medium. Once it’s hot, add the olive oil, onions, green pepper, garlic and tomatoes. Saute for 10 minutes, or until the onions are soft and translucent. Add the chicken and ham and continue to saute until the chicken is almost cooked through. | 4. Add the wine and deglaze the bottom of the pot. Cover, reduce the heat to medium-low and simmer for about 20 minutes. Add the chorizo, piquillo peppers and green olives. Cover and continue simmering for another 14 minutes. Remove from heat and let rest until it comes to room temperature. | 5. Preheat the oven to 400°. | 6. Roll the dough out between two pieces of plastic wrap intil it’s about 1/4-inch thick. Once your dough is rolled out, transfer it into an ungreased casserole dish (we used a large, 8″ by 11″ and 3″ deep dish). Cover the bottom and sides with dough, pushing it up the sides with your fingers if needed. | 7. Bake the bottom and sides for 15 minutes, then remove from oven and let come to room temperature. Reduce oven temperature to 350°. | 8. Add the filling to the casserole dish, then cover the top with the remaining dough (like a pie). Bake for 30 minutes. Remove from oven and let stand for 10 minutes. Slice and serve with a big green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4	cups		-	-	-	-
sugar	1 3/4	3/4		1410.465	352.793	0.0	0.0
vegetable shortening	3/4	cup		1383.75	0.0	0.0	153.75
baking powder	2	tablespoons		14.628	7.6452	0.0	0.0
sea salt	1	teaspoon		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
yellow onion	3		diced	132.0	30.822	3.63	0.33
chicken breast	3		boneless diced	-	-	-	-
ham	1/2	lb	diced	408.2336	9.5255	37.4214	23.36
chorizo sausage	2	cups	sliced	-	-	-	-
green bell pepper	1		diced	-	-	-	-
pimento pepper	1	cup	sliced	-	-	-	-
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
green olive	1	jar	sliced stuffed	-	-	-	-
white wine	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.