chicken empanada with chorizo and olives

INGREDIENTS

• Some of you may know this already, but I suspect newer readers do not; I was dairy-eating vegetarian from the time I was 13 until I was 28 (that’s Alex smirking in the corner, he likes to take credit for breaking me of my bacon-eschewing ways), a whopping
• ; this brining method is truly the only one that’s ever successfully brought cutlets back to life for me, and I need to get back to using it.)
• 4 1/2 cups unbleached all-purpose flour (I swapped 1/2 cup with whole wheat flour)
• 3 teaspoons salt
• 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
• 2 large eggs
• 2/3 cup ice water
• 2 tablespoons distilled white vinegar
• 3 whole chicken legs, including thighs (2 to 2 1/4 lb total)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 1/2 tablespoons extra-virgin olive oil
• 2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
• 2 large garlic cloves, minced
• 2 Turkish bay leaves or 1 California
• 1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
• 1/2 teaspoon Spanish smoked paprika (not hot)
• 1/4 cup chopped pitted green olives
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 1 egg, lightly beaten with 1 tablespoon water