Chicken Empanada

Ingredients

Measure and prepare everything before you begin cooking.

• 375 g plain flour
• 1 tbsp white sugar
• 1 tsp fine salt
• 170 g cold unsalted butter, cubed
• 1 large egg
• 5–7 tbsp ice-cold water
• 350 g boneless chicken thigh, finely diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 small potato, cut into 5 mm cubes
• 1 small carrot, cut into 5 mm cubes
• ½ cup frozen peas
• 2 tbsp soy sauce
• 1 tbsp raisins, optional
• ½ tsp freshly ground black pepper
• 1 egg beaten with 1 tbsp water, for glazing
• 1–2 tbsp neutral cooking oil, as needed

Instructions

1. 1

   Rub butter into flour, sugar and salt until pea-sized pieces remain. Mix in egg and enough ice water for the dough to hold together. Form a disc, wrap and chill for 30 minutes.

2. 2

   Heat 1 tablespoon oil over medium heat. Soften onion for 3 minutes, add garlic for 30 seconds, then chicken for 5 minutes until no longer pink outside.

3. 3

   Add potato, carrot, soy sauce, pepper and ¼ cup water. Cover and cook on medium-low for 8–10 minutes. Add peas and raisins for the final 2 minutes, taste for salt, then cool completely.

4. 4

   Heat oven to 190°C conventional or 180°C fan. Roll dough 3 mm thick and cut 14 cm circles. Place 2 tablespoons filling on one half, leaving a clean border.

5. 5

   Brush the edge with water, fold into a half-moon, press out air and crimp firmly with a fork. Arrange on a lined tray and brush with egg wash.

6. 6

   Bake for 22–28 minutes until deeply golden underneath and around the edges. Rest for 10 minutes before eating.