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.