Chicken Empanadas

To make the Dough, mix the flour, baking powder, butter, salt, and sugar in a mixing bowl and mix thoroughly. Add the water, 1 tablespoon at a time, until the dough can be gathered into a ball. Wrap it in plastic wrap and store in the refrigerator for 1 hour. While the dough is chilling, make the Filling.

To make the Filling, pour the water into a saucepan and bring to a boil. Add the chicken and boil for about 10 minutes, or until done (the flesh should appear opaque). Remove the chicken from the water with a slotted spoon, and set aside.

Boil the potatoes in a separate saucepan for 10 minutes or until done. Remove and drain the potatoes, then mash them in a bowl and add the thinly sliced cooked chicken.

Heat a skillet over medium heat and add the oil. When hot, add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Add the bacon and sauté for about 5 minutes or until lightly browned. Add the sautéed bacon, garlic, and onion as well as the raisins, butter, parsley, salt and pepper to the potato and chicken mixture. Mix thoroughly and set aside to cool completely. (It’s important to let the filling cool off before making the pastries or the crust will get soggy.)

Preheat the oven to 375°F (190°C). Remove the chilled dough from the refrigerator. Take a piece of dough about the size of a golf ball (about 1-inch/2.5-cm in diameter) and, on a floured surface, flatten it with a rolling pin into a 1/ 8-inch (3-mm)-thick disk.

Place about 1 tablespoon of the Filling in the center of the disk. Fold the Dough over the Filling to form a half-moon shape. Press and seal the edges by running the prongs of the fork over the edges. Continue forming the Empanadas with the rest of the Dough and Filling.
Place the Empanadas on a lightly greased baking sheet. Brush the top of Empanadas with the egg and bake for about 30 minutes or until lightly browned.

Ingridients

3 cups (750 ml) water
1 boneless, skinless chicken thigh, thinly sliced
2 potatoes, peeled and diced
1 tablespoon oil
3 cloves garlic, crushed with the side of knife and minced
1 onion, minced
3 strips bacon, thinly sliced
1/2 cup (100 g) raisins
1/2 cup (100 g) butter, melted
1 bunch fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
Dough
3 cups (375 g) all-purpose flour
1 teaspoon baking powder
2 tablespoons butter, melted
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup (125 ml) water