Bread Pie filled with chicken (Empanada Gallega con pollo)
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: Spanish
Serves: 5 - 6
Bread Pie
  • 1½ teaspoons of yeast
  • ½ cup of milk, warm
  • 1 egg
  • ¼ teaspoon of sugar
  • ¾ teaspoon of salt
  • 2 tablespoons of unsalted butter, melted
  • 2½ cups unbleached all purpose flour
  • 1 egg beaten to be used to brush the top
Chicken Filling
  • 1 tablespoon of olive oil
  • 1½ cups of shredded chicken
  • 1 teaspoon of garlic
  • 1 bay leave
  • ½ teaspoon of paprika
  • ¾ cups of tomato sauce
  • 1 cup of sliced onions
  • ½ cup of sliced red peppers
Bread Pie
  1. Melt the butter.
  2. In a smaller bowl warm the milk up then add the yeast. Mix until the yeast dissolves.
  3. In a larger bowl whisk the yeast, sugar, egg, salt and butter.
  4. Add the flour in the larger bowl and mix with wooden spoon.
  5. Knead dough in the bowl or on a lightly floured work surface.
  6. Place dough in a glass container and cover with plastic food wrap film.
  7. Let the dough rise at room temperature for 2 hours.
Empanada Preparation
  1. In a medium size pan heat oil and cook onions until translucent.
  2. Add peppers, garlic, tomato sauce, salt, bay leave, and paprika.
  3. Let it cook for about 5-8 minutes.
  4. Add the chicken to the vegetables and cook for 10 minutes or until the chicken has absorb the juices. It is important that the filling is on the dry side otherwise the empanada will be soggy.
  5. Preheat the oven to 450 ˚F @ bake.
  6. Butter a 10x15x2 inch Pyrex pan.
  7. Divide the dough in two portions one larger that the other. The larger dough is for the bottom and the smaller one for the top.
  8. Using a rolling pin roll out the larger dough so that it fits in the bottom and the sides (at least a couple of inches) of the baking sheet (1/8 - ¼ inches in thickness).
  9. Transfer the dough to the pan.
  10. Roll out the smaller dough. The dough should be as large as the bottom of the pan to cover completely the empanada.
  11. Once the filling is cooled off, spread over the dough making sure you drain any extra liquid.
  12. Cover the filling with the smaller dough and pierce the top of the dough with a fork for the steam to escape.
  13. Brush the empanada with the beaten egg.
  14. At this point you can use any extra left over dough to decorate the top of the empanada. Brush the decoration with the beaten egg.
  15. Place the empanada in the oven and bake for 30 minutes or until the top is brown.
  16. Remove from the oven and let it cool on a rack.
  17. The empanada gallega can be served warm or at room temperature.
Recipe by Belmondo Foods at