Chicken Empanada

Filling Ingredients:
600g boneless chicken breast, cut into small cubes
3 hard boiled eggs sliced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/2 cup raisins
1 white onion, finely chopped
4 cloves garlic, minced
2 tsp sugar
2 tbsp light soy sauce
1/4 cup water
salt
freshly ground black pepper
oil

Pastry Ingredients:
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
6 tbsp cold water
225g butter, sliced into small cubes

Egg Wash Ingredients:
1 tbsp cream
1 egg yolk

Filling Method:

1. In a pan add oil then sauté garlic and onions.
2. Add chicken then continue to stir fry until lightly brown.
3. Add potatoes, carrots, soy sauce, salt and freshly ground black pepper continue to stir fry for 2 minutes.
4. Add raisins, green peas and sugar continue to stir fry for 2 more minutes or until it runs dry.
5. Remove from pan, set it aside and let it cool.

Dough Method:

1. In a mixing bowl, add flour, sugar, baking powder and salt.
2. Add butter in bowl (it should be cold), then start mixing the dough by hand; once it forms gradually add water.
3. Once dough is formed, pinch a small ball shaped piece and do it for the remaining dough. Set aside then chill for 30 minutes.

Empanada Method:

1. Using a rolling pin flatten each dough like small pizza then start placing chicken mixture and slices of boiled egg in the middle. Fold the dough to form a half moon shape then press the edges to seal. Do these for the remaining dough then place on a lightly greased baking tray.
2. Mix egg wash ingredients together then brush it on the pastry.
3. Bake in a 200C preheated oven for 25 minutes or deep fry until golden brown.
4. Place in a wire rack to cool then serve.