Spanish empanada (from Asturias)

Ingredients (8 servings)


1 kg. all purpose flour

3 tablespoon of baking powder

1 1/2 teaspoon of salt

125 grs. butter

cold water

to make a dough

1 beaten egg with milk (to wash)

1 large chicken in pieces with bones

3 tablespoon of oil Olive or sunflower)

1 large onion chopped

2 cloves garlic

1 red pepper chopped (small)

1 green pepper chopped(small)

salt a nd pepper

300 grs. of spanish chorizo in slices

1 tin of natural tomatoes

(It is better to cook stuffing the day  before or night)


Cut the chicken in pieces  without removing the bones. Cut d

the breast in  two or three parts. 

In a large skillet or in a large pot place the oil and fry for a while the chicken, lightly brown and remove the chicken. Set aside in a plate

In the same oil fry the chopped onion, minced garlic, peppers and slices of chorizo​​, add back the chicken that has been set aside and add the tomato tin, seasoned with salt and pepper,  simmer over low heat about 30 minutes stirring occasionally .

When the stew look cook and the chicken is ready, turn the heat and set aside until the following day.


Sift flour with the baking powder a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles
coarse meal with some  butter lumps, add to this   cold water which has added salt, kneading well to make a dough  medium and elastic.

Let the dough stand for 20 minutes.

Knead the dough again and divide into two parts one bigger than the other, stretching the smallest with a rolling pin and place  the dough on a greased rectangular ceramic fountain  (about 28 or 30 cm)

Preheat the oven at 180°c.

Place  this dough over chicken  pieces ordered and the sauce (cut the breast in two or three parts)

Cover with another dough and roll with a spin, secure the edges with a fork and the rest of dough to make some figures on the dough

Preheat oven to 180 ° c

Bake 30 to 40 minutes and  the dough should be golden and crisp.