Empanada  Gallega



For the dough:

For the egg wash:

For the sofrito:


For the dough:

In a large bowl, sift together the flour with the yeast, salt and sweet paprika powder.

On a working surface make from this flour mixture a vulcano, then incorporate the oil, little by little kneading  until completely blended.

Add the water, little by little until getting a soft, elastic but not sticky dough.

Place the dough in a bowl and cover it with kitchen foil, let it rise for two hours.

After this time divide the dough in two equal portions and roll out each one until getting rectangles long enough for the baking dish.

Lay one half (on a previously covered with baking paper) on a baking dish, covering completely the bottom and the sides, spread the sofrito on top of it,

then cover with the other half of the dough,

 pinch all the borders good (for preventing that the sofrito goes out).

Decorate the top with the leftovers of the dough (if you have, that depends on the size of the tray) and then with help of a fork make holes all around the

top of the dough (this prevents cracking

 during the baking)

Brush the complete surface with the egg wash.

Bake on a previously pre-heated oven at 180°C for around 45 minutes or until golden brown.

For the sofrito:

On a frying pan, heat up the oil, then add the chicken and cook until browned all sides.

Add the bacon and the chorizo, cook for a few minutes.

Add the paprikas, the onions and garlic, cook everything together (stirring constantly) for around 15 minutes.

Add the tomatoes and stir.

Season the mix  and add the sweet paprika powder, stir it well and let it cool down completely before use it.