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Baked Chicken Empanadas

Baked chicken empanadas are savory hand pies with a flaky crust, filled with seasoned ground chicken, veggies, and a hint of sweetness from raisins—great as a snack, appetizer, or light meal.
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Ingredients
  

For the Filling:

  • ½ kilo ground chicken
  • 1 small carrot finely chopped
  • ½ cup green peas
  • ¼ cup raisins
  • 2 small potatoes diced
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp soy sauce
  • Salt and pepper to taste
  • Cooking oil for sautéing

For the Dough:

  • 2 cups all-purpose flour
  • 1 stick 1/2 cup cold butter, cubed
  • 1 tsp white vinegar
  • 1 raw egg
  • ¼ cup ice water
  • ½ tsp salt

For the Egg Wash:

  • 1 fresh egg beaten
  • 1 tbsp fresh milk

Instructions
 

  • In a bowl, mix flour and salt. Add cold cubed butter and cut it in using a fork or fingertips until crumbly. In a separate bowl, whisk vinegar, egg, and ice water.
  • Slowly add to the flour mixture, mixing by hand until a dough forms. Shape into a disk, wrap, and chill for 1 hour.
  • Heat oil in a skillet over medium heat. Sauté onion and garlic until soft. Add ground chicken and cook until browned.
  • Stir in carrots and potatoes; cook for 10 minutes. Add peas, raisins, soy sauce, salt, and pepper. Simmer until veggies are tender. Let cool.
  • Take dough from the fridge and divide into golf-ball-sized pieces. Flatten slightly, then roll out to 1/8 inch thick. Use a bowl to cut 4-inch circles. Trim edges if needed.
  • Place a spoonful of filling in the center of each circle. Fold into a half-moon. Brush inner edges with egg wash and press to seal with a fork or twist.
  • Place on a parchment-lined baking tray. Brush tops with egg wash. Bake at 375°F (190°C) for 20–25 minutes until golden brown and crisp.