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Free-range Chicken Empanada with Red Pepper

A delicious Free-range chicken empanada with peppers. For an informal meal or as a snack. Here are the steps to make it:


    • The first thing to do is preparing the dough for the empanada. Put the flour on a worktop. Make a circle in the middle to pour a jet of oil, water, salt and yeast. Mix everything by kneading calmly until reaching a homogeneous and elastic dough with which you can work.
    • Once the dough is ready, make a ball and let it stand for 40 minutes.
    • The next thing to do is the garnishing for the empanada. Cut the onion in thin julienne strips and fry it in a pan. Once it is well cooked, add the chicken (previously diced in not-very-big chunks).
    • Now is the moment to spread out the dough by dividing it into two parts: the lower part and the cover or upper part.
    • The lower part has to be placed on an oven tray with special paper for baking. The paper can be basted a bit to avoid sticking. On this part, add the sauté of chicken and onion.
    • Slice the tomato and the peppers thinly and add them to the garnish too.
    • Place the upper part with the other dough part by pressing the crusts to seal it. With a cooking brush, paint the empanada with the egg.
    • To end with, preheat the oven at 200º and after 15 minutes, put the empanada inside at 180º for 25-30 minutes. Take a careful look at the oven time since sometimes less time is needed.


Take the empanada from the oven and let it cool down. Serve it on a rigid cardboard tray with a white paper tablecloth, for example.