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Have you ever cooked a peacock? with Carla Hall and Chris Curtis

Celebrity Chef and Washington, DC local Carla Hall stops by and talks about key ingredients for  cooking and painting with Chef Chris Curtis, Executive Chef at the National Gallery. Find out what Carla and Chris would make with peacock if given the chance to update this 17th century delicacy – peacock pie – as seen in Pieter Claesz’s 1627 painting “Still Life with Peacock Pie”

Plus check out Chef Chris’s Peacock Picadillo Empanadas recipe below. Bon Appétit!

Peacock Picadillo Empanadas Dough Recipe
Serves: 30 appetizer-sized empanadas

For the Dough:
3 cups | Masa Harina for tortillas                              
3/4 tsp. | Salt                                                            
1 Tbsp. | Lard                                                             
2-3 cups | Warm water                                        
30 Tbsp. | Filling (recipe follows)                               

1. In a large bowl mix together the masa, salt and lard. Gradually add enough water to
 form a smooth soft dough. Add additional water if the dough seems dry.
2. Divide the dough into 30 balls about the size of a walnut.
3. Place a ball of the dough between two pieces of plastic wrap. Flatten each ball into a
 six-inch circle, using a tortilla press
4. Remove the top layer of plastic and add 1 tablespoon of the peacock picadillo mixture in the
 center of the dough. Using your fingertip or a pastry brush, place a little bit of water
 around the edge of the dough. Fold the dough over and seal. Remove the empanada from the plastic and place on a parchment lined baking sheet.
5. Repeat until all the empanadas are formed.
6. Pan fry or deep fry the empanadas in hot oil until nicely browned.

Peacock Picadillo Empanadas Recipe
Ingredients for the filling:
1 Tbsp | Olive Oil
1 lb. | Lean ground peacock or other meat
1/2 ea. | Yellow onion, finely chopped
1 clove | Finely chopped garlic
2 ea. | Peeled, seeded and chopped tomatoes
1 ea. | Peeled seeded and chopped cooking apple
1 ea. | Chopped Serrano chili pepper                     
1/2 cup | Apricot & Dates plumped in warm water and drained when soft
1/4 cup | Chopped green olives                                
1/2 tsp. | Oregano                                                     
1/2 tsp. | Thyme                                                       
1/2 tsp. | Cumin                                                        
Salt and pepper for seasoning
1. Heat the oil in a sauté pan over medium-high heat. Add the ground peacock and sauté,breaking up any chunks until nicely browned.
2.Add the onion and garlic and continue to sauté for 5 minutes.
3.Add all the remaining ingredients and allow to simmer over low heat for an additional 20 minutes.
Season to taste and allow to cool.
Hear more about “Still Life with Peacock Pie” with Carla Hall, audiotour Stop 203: