Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Galician-Style Chicken Empanada
This might not be the usual empanada that I’m used to but it is a delicious and fairly easy to make pie from the Galician region of Spain. Smoked paprika and slow cooked onions give the pie an earthy and soft flavor that makes it easy to eat endlessly. This is a great dish for a party also because it’s easy to make a lot at once and it’s relatively mess free to eat so this could be a great appetizer or standing dinner. It’s apparently traditional to put the letter of whatever is in the pie on top so mine has a ‘P’ for pollo but feel free to try other fillings!
Galician-Style Chicken Empanada
AuthorMabCategoryDifficultyIntermediate
Yields4 ServingsPrep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
Ingredients
Dough
185gflour
4gyeast
30mloil
30mlwarm water
1small egg
1tspeach: smoked paprika, salt, pepper
Filling
2tbspolive oil
2medium onions, sliced into strips
1large pepper, sliced into strips
2tbsptomato paste
2cloves garlic, minced
60mldry white wine (or chicken stock)
200groasted chicken, shredded
2tspsmoked paprika
oregano, thyme, bay leaves
Directions
1
Make the dough by adding all of the ingredients into a bowl and mixing together until they form a tacky dough, add more water or flour if needed. Place in an oiled bowl, covered, for 45-60 minutes until the dough has puffed slightly.
2
While the dough is rising, make the filling by heating the oil in a dutch oven or other large pot and add the onions and peppers along with some salt, cook on medium-low heat for about 20 minutes, stirring occasionally until the onions start to wilt and color.
3
Add the garlic, stir for 30-60 seconds until fragrant then add in the wine to de glaze the pan.
4
Add in the tomato paste, paprika, pepper and herbs then allow the mixture to cook until the liquid is halved (about 5-10 minutes), then add the chicken and cook until everything is incorporated and heated through about 3-5 minutes. Adjust seasoning to taste and allow the filling to cool completely.
5
Heat the oven to 200°C and put a silpat or baking paper on a baking tray. Divide the dough into two halves and on a lightly floured surface, roll one half out into a rectangle, transfer the rectangle to the baking sheet and then poke several holes in the dough before rolling out the other half of the dough to the exact same shape and size.
6
To the dough on the baking sheet, spread the cooled filling out in an even layer leaving about 3-4 cm at the edge of space. Cover the filling and bottom pastry with the other piece of dough and seal by crimping the edges or pressing edges together with a fork. Prick the top of the pie with a fork as well into your preferred design.
7
Bake until the top completely browns about 20-25 minutes. Allow to cool slightly before cutting and serving.
Make the dough by adding all of the ingredients into a bowl and mixing together until they form a tacky dough, add more water or flour if needed. Place in an oiled bowl, covered, for 45-60 minutes until the dough has puffed slightly.
2
While the dough is rising, make the filling by heating the oil in a dutch oven or other large pot and add the onions and peppers along with some salt, cook on medium-low heat for about 20 minutes, stirring occasionally until the onions start to wilt and color.
3
Add the garlic, stir for 30-60 seconds until fragrant then add in the wine to de glaze the pan.
4
Add in the tomato paste, paprika, pepper and herbs then allow the mixture to cook until the liquid is halved (about 5-10 minutes), then add the chicken and cook until everything is incorporated and heated through about 3-5 minutes. Adjust seasoning to taste and allow the filling to cool completely.
5
Heat the oven to 200°C and put a silpat or baking paper on a baking tray. Divide the dough into two halves and on a lightly floured surface, roll one half out into a rectangle, transfer the rectangle to the baking sheet and then poke several holes in the dough before rolling out the other half of the dough to the exact same shape and size.
6
To the dough on the baking sheet, spread the cooled filling out in an even layer leaving about 3-4 cm at the edge of space. Cover the filling and bottom pastry with the other piece of dough and seal by crimping the edges or pressing edges together with a fork. Prick the top of the pie with a fork as well into your preferred design.
7
Bake until the top completely browns about 20-25 minutes. Allow to cool slightly before cutting and serving.
