The Galician empanada is a traditional recipe of Galician gastronomy, as its name suggests, but it is widely known throughout the world. You can find some kind of Galician empanada anywhere. It is a simple dish to prepare and ideal for any lunch or dinner, very nutritious and really delicious. INGREDIENTS FOR THE FILLING: 500g cooked and shredded chicken breast 1 large onion, chopped 1 red bell pepper, cut into strips 1 green bell pepper, cut into strips 2 ripe, skinned tomatoes, finely chopped 6 crushed garlic cloves 2 bay leaves 2 teaspoons of sweet paprika powder Salt to taste A generous splash of olive or vegetable oil INGREDIENTS FOR THE DOUGH: 4 cups all-purpose wheat flour = 560g plus a little more for kneading. 1 tablespoon baking powder = 20gr 1 egg ½ cup of oil for the filling, if not enough, top with olive or vegetable oil = 125ml 1 cup warm water = 250ml 1 teaspoon salt 1 beaten egg to brush the empanada. 1 rectangular mold measuring 40cm x 26cm, greased FILLING PREPARATION: In a pot with water and a little salt, cook the chicken breasts for 10 to 15 minutes. After that time, cook it until it is cooked. Drain it and let it cool to room temperature so you can shred it. In a large, deep skillet, heat the pan and add the oil, then the onion and crushed garlic, and let it wilt for 1 minute. Add the bell peppers, bay leaves, and 2 teaspoons of sweet paprika. Stir well and let it cook for about 2 minutes. Turn off the heat and collect the oil from the pan and set it aside. Now add the tomato, add the salt, stir and cover. Let it cook for 3 to 5 minutes. Shred the chicken, which is now cold. Uncover and add the shredded chicken, stir a little, let it cook for 2 minutes and turn off the heat as it is ready. Remove the bay leaves and set aside uncovered to let the filling cool while you prepare the dough. PREPARING THE DOUGH: Add the baking powder and salt to the flour, warm water, oil and egg and mix well with a spatula. Then place on the counter to knead until a ball forms (it is done quickly). Place the dough in the bowl, cover with a cloth and let it rest for 30 minutes. ASSEMBLING THE PIE: Preheat the oven to 180ºC to warm up. Cut the dough into 2 parts and stretch the first to make a sheet that you will place in the mould and begin to spread the chicken filling evenly over it, leaving outer edges of about 2 centimetres. Stretch the other half of the dough in the same way as the first. Brush the edges with water and place the other half of the dough that you have just stretched on top of this. Using your fingers, stick the edges of the top dough to the bottom and make a pleat around the entire edge. We prick the surface of the dough with a fork or the tip of a knife, we can decorate it to our liking and brush it with the beaten egg. We put it in the oven at a temperature of 180ºc between 30 to 40 minutes depending on the oven with heat from above and below or until it is golden brown. The Empanada Gallega is ready, enjoy it because it is divine.