There’s something interesting about this dish I made in a recipe by Mario Batali from his latest cookbook, Spain.

I made a filling with chorizo, peppers and onions. Very simple. But then you make a type of closed pizza pie: two crusts. The flavors were simple, but somehow really came across as Spanish. It was tasty.

I’m guessing you could reproduce this concept of cooking, empenando with just about any type of filling, as long as it wasn’t too saucy. He recommends making steam holes. The top gets coated in EVOO and helped the crust acquire the dark color.

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