How to make
Sift the flour with the baking powder into a bowl. Add the liquids, fat, salt and egg yolk and knead a smooth dough. It should not be kneaded for long, but only as much as is necessary to make it smooth.
Leave it to rest for 10 minutes.
Heat the olive oil for the filling and fry the chopped onions and peppers, until they soften, by sprinkling them with a little salt. Add the tomatoes (peeled and finely chopped) along with the sugar. Cook, until the sofrito thickens and add the finely chopped garlic and diced chicken. After 2 minutes, remove it from heat.
Divide the dough into two parts and you can separate some from it for decoration. For this type of empanadas (Empanada de pollo con tomate) the Spanish like to add various ornaments for decoration.
Directly on a sheet of baking paper, roll out one part into a thin round crust. Put the filling in a thick layer without reaching the edges. Roll out the second part and place it on top, by pinching the edges and pressing them with a fork.
From the dough, which you set aside, make strips to decorate the empanada. Brush with beaten egg whites with a little salt.
Place it in an oven heated to 180°C for 30-32 minutes.
Serve the empanada either warm or cold.
Enjoy your meal!
