Homemade Galician Chicken Empanada or Spanish Chicken Pie


Hello dear friends, today I’m going to show you another sheet pan recipe idea which is Galician Chicken Empanada or Spanish Chicken Pie. As it looks capture you, the taste will amaze you too. Get ready to have a taste in this beautiful Chicken Empanadas.

Empanadas or pies share common figures but it totally different from one another in taste & the procedure. It is pretty much in cuisine variations. While pies popular in Europe, empanadas whom origins in Galicia (Spain) and Portugal also become popular food in there too.  The stuffed bread or pastry baked or fried called empanadas and unlike individual hand pies; Galician Empanadas baked as a single large dish. We can find empanada filled with pretty much everything, from seafood (octopus, scallops, crab), to meat (chicken, beef, chorizo…) or even fish (monkfish, sardines, mackerel…). Instead of going on the most popular one, the tuna empanada; in here I’m making chicken empanadas.


For about 8 servings (in 12 × 10 inch rectangular pan)
Ingredients for the filling of Chicken Empanada
  1. Cooked chicken (cubed) 350g
  2. Vegetable oil/ olive oil
  3. Diced tomatoes 6/ tomato puree ¼ cup
  4. Chopped capsicum 2
  5. Chopped large onion 1
  6. Chopped spring onions ¼ cup
  7. Chopped carrot 1
  8. Ginger garlic paste 1 tsp
  9. Salt ½ tsp
  10. Chilli powder 1tsp
  11. Black pepper ¼ tsp


Steps to make the filling of Chicken Empanada
  1. In a large saucepan set over medium-low heat, heat about 3tbsp of oil.
  2. To that add the ginger garlic paste, onions, and other vegetables with spices stirring occasionally, until they become soft, about 10 minutes.
  3. Mix in tomatoes increase the heat to medium, and cook until almost all the liquid evaporates for 5 – 7 minutes.
  4. Into that add the chicken & cook for 3 – 5 minutes.
  5. Remove the pan from heat. Transfer the chicken mixture to a strainer set over a bowl, and let cool.
  6. Reserve the liquid that strains off for making the dough.


Ingredients for the dough of Chicken Empanada
  1. All-purpose flour 500g (4cups) + more
  2. Luke Warm water 200ml
  3. Dry yeast 1tsp
  4. Sugar ½ tsp
  5. Salt 1 tsp
  6. Drained oil from filling 100ml


The key component of the Galician Chicken Empanadas is the oil or the liquid that drained from the filling & it will use to make the dough. Using the drained oil/ liquid is depend on the filling that you are going to use, & there are lot of optional for the filling, so my point is you can use olive oil instead of liquid just in case your filling doesn’t any contains oils on it.

Even though dough making hold quite time, it is really delicious at the end for all the efforts we took in it. Or you can even use the store brought empanadas dough to make this, it saves lot of time obliviously. I’m guessing puff pastry sheets also works fine though. The process is similar to the pizza dough recipe but with additional touch, click up here to have a perfect pizza crust in detail.     

In here I’m using mixture of whole wheat flour & all-purpose flour. Just bread flour or all-purpose flour works fine too.


Steps to make the dough of chicken Empanada
  1. First we need to active the dry yeast with sugar & luke warm water, give it a quick stir & cover it for 10 to 15 min to proof.
  2. In a large bowl add sifted flour make a well in a middle of it & start adding activated yeast and drained oil from the filling.
  3. Combine all well using a spatula & add the salt in it. Then using your clean hand get all the flour together into a ball & start kneading it on a board for 10 min. feel free to add more water if its required, while kneading eventually it will come together so keep that in mind.
  4. Get a smooth perfectly round dough ball after kneading. If you do have a stand mixture with dough hook attachment, dump all together & mix it for 8 – 10 mix to have a smooth dough ball.
  5. Make a nice ball & drizzle it with some oil, rubbing it all over the surface & the sides of the bowl too. Place it on the bowl covered for 45 min or 1hr to get in double in size.
  6. Get the doubled sized dough onto a floured working top & knead for 1 – 2 min. divide the dough into a two, make 2 balls from it.
  7. Roll out the ball as your size of the baking pan. Mine was about 12 × 10 inch wide rectangular one, so I roll out more sizable than that. Make sure to roll out as thin as possible & make the two of them as this for top and the bottom layers.

Note: Do not keep one side attaching to the board while rolling it, you need to often flip its sides & flour the board so that dough will come out easily without sticking to board.

Steps to assemble the chicken Empanada
  • For egg wash: 1 large egg yolk + 1 ½ tbsp of milk
  • Sliced hard boil eggs 1 or 2
  1. After placing the one rolled dough sheet onto the baking pan, cut the overhanging pieces using a sharp knife. Keep them aside to make a decoration on the top.
  2. Add the cooled stuffing on the dough layer, make sure that filling is evenly distributed in every corner. Also put the hardboiled egg slices on the filling too.
  3. Brush the all 4 edges of the dough with egg wash.
  4. Carefully place the other dough layer on the top of this. Again cut any excess dough hanging around the corners.
  5. Gently press the top layer into the other layer from its edges, secure the ends pinching them together.
  6. Press in both edges together to inside after twisting it a little just like when we making the pie.
  7. Get the leftover dough pieces & roll it out to thin strips, make a cut dividing it into 3 strips keeping all together. Braid them together. Place them into empanada as it divide into 8 parts as picture seems.

Note: as you can see instead of making strips I rolled them into cylinder shaped ones & then braid them. Ones it baked, there was a thick layer of top & thin layer of bottom in the empanada, and I consider it as a failure. So I highly suggest you to go above mentioned method with minimum decoration.   

  1. Prick the top with a fork to allow steam to escape. Egg wash the whole surface.
  2. Bake in a preheated oven at 200℃ in 30 min until it turn into beautiful golden brown color.
  3. Serve warm or at room temperature. Enjoy!

Homemade Galician chicken empanada is best if you want to impress your family & friends. It’s totally worthwhile the time it took to make & the efforts that we put in. If you notice this is quite similar to the Sheet Pan Chicken Bread, but in texture it completely different. So try it & let us know your suggestions on comments below. I will see you soon with yet another delicious recipe like this, bye guys.

If you likes sheet pan food recipes which are ideal to serve in gatherings, click up them in links below.


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