There is nothing better than a good Galician chicken empanada to taste at any time because it is delicious and on top of that it is very simple to make, even when you want to prepare the dough yourself at home as it happens with this recipe for Galician chicken empana easy that we share and in which we are going to make the Galician chicken empanada dough in a homemade way and without any difficulty. How? Read on and check it out.
Ingredients to make easy Galician chicken empanada:
• 550 grams of flour
• 50 grams baker’s yeast
• 3 teaspoons of salt
• 2 teaspoons of sugar
• 75 ml of oil
• 225 ml of milk
• 1kg boneless chicken
• 3 large onions
• 4 bell peppers
• 2 cloves of garlic
• 100 ml of oil
• 2 tablespoons sweet paprika
• 1 egg
How to make easy Galician Chicken Empanada:
Preheat the oven to 180 °C. Put 225 ml of warm milk in a bathtub, add the yeast, oil and sugar, then dissolve the yeast well, add 550 g of flour and 3 teaspoons of salt and knead until you get a homogeneous dough for the Galician chicken empanada.
When the Galician empanada dough comes off your hands, make a ball, flour the bathtub, put the ball inside and cover it with a cloth until it doubles its volume (it has to rise).
Meanwhile put a frying pan on the fire and fry the chicken in 100 ml of oil. When you have it well browned add the onion, garlic, pepper and paprika.
Now that you have the folded dough, take it out of the tub, knead it again to get the air out, and divide the dough into two equal parts.
Oil an oven tray, roll out one of the balls of dough to make the base of the Galician chicken empanada, and place the filling or zaragallada on it and distribute it conveniently.
Now roll out the other ball of dough and cover the Galician chicken empanada as shown in the image, trying to close the edges so that the filling does not come out and using the leftover dough to make various drawings.
Beat the egg and paint the Galician chicken empanada, put it in the oven at 180 °C for 35 or 40 minutes depending on the oven, and enjoy.
