Galician-Style Chicken Turnover Spanish Recipe

Galician-Style Chicken Turnover Spanish Recipe

Ingredients

For the FILLING

• 1 3-pound chicken
• sea salt and freshly cracked black pepper to taste
• ½ cup spanish extra-virgin olive oil
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 3 medium spanish onions, thinly sliced
• 4 garlic cloves, minced
• 8 ripe plum tomatoes
• 1 fresh thyme sprig
• 2 bay leaves
• ½ cup dry white wine, such as albarino
• 2 teaspoons sweet pimenton (spanish smoked paprika)

For the DOUGH

• 1½ teaspoons active dry yeast
• pinch of sugar
• 3 cups all-purpose flour, plus more for dusting
• 2 teaspoons salt
• ¼ teaspoon sweet pimenton (spanish smoked paprika)
• ? cup flat mineral or filtered water
• ½ teaspoon spanish extra-virgin olive oil, plus more for the baking sheet
• 1 large egg

Method

1. Preheat the oven to 375°F
2. Prepare the filling: Season the chicken inside and out with salt and pepper and place on a rack set on top of a baking sheet
3. Roast the chicken for 45 minutes and let cool
4. Remove all of the meat from the chicken, discarding the skin and bones
5. Shred the meat and set aside
6. Heat the olive oil in a medium saucepan over medium-low heat
7. Add the peppers, onions, and garlic and cook, stirring occasionally, until the onions and peppers are tender and golden brown, about 30 minutes
8. Meanwhile, slice the tomatoes in half
9. Place a grater over a mixing bowl
10. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated
11. Set the pulp aside and discard the skins
12. Add the thyme and bay leaves to the onions and peppers and continue to cook until the mixture turns brown, about 5 minutes more
13. Add the wine and cook until it evaporates
14. Stir in the tomato pulp and pimenton, in-crease the heat to medium, and cook slowly until the oil separates from the mixture and the tomato becomes dark brown in color, about 20 minutes more
15. Add the shredded chicken and cook for 5 more minutes
16. Remove from the heat and discard the bay leaves
17. Season to taste with salt
18. Transfer the mixture to a strainer set over a mixing bowl and let cool, reserving the liquid that drains off
19. Prepare the dough: Dissolve the yeast and sugar in 1 tablespoon warm water
20. Mix the flour, salt, and pimenton together in the bowl of a standing mixer fitted with a dough hook
21. Add the yeast mixture and mix on low speed
22. Slowly drizzle in the mineral water and 4 tablespoons of the reserved liquid from the filling
23. Increase the speed to medium and mix until the dough forms a ball
24. If the dough does not come together, add 1 or 2 tablespoons water
25. The dough should be slightly sticky
26. Oil a mixing bowl with ½ teaspoon of olive oil
27. Put the dough into the bowl, cover with a clean kitchen towel, and set aside to rise for 1 hour
28. Preheat the oven to 400°F
29. Turn the dough out onto a lightly floured surface and knead gently to deflate it
30. Form the dough back into a ball and cut it into 2 equal halves
31. Dust the work surface with a little more flour
32. With a rolling pin, roll each piece into an 11 x 9-inch rectangle, about ¼ inch thick
33. Lightly brush the back of a baking sheet with the oil
34. Transfer 1 rectangle of dough to the baking sheet
35. Spoon the filling into the center of the dough and spread to about 1 inch from the edge
36. Beat the egg in a small bowl with a little water and brush the egg wash along the edge of the dough
37. Place the second rectangle of dough on top of the filling
38. Fold the dough over, crimping the edges to seal
39. Brush the top of the dough with egg wash and prick with a fork to allow the steam to escape
40. Bake until golden brown, about 30 minutes
41. Allow the empanada to come to room temperature before slicing

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