Their origins were in Spain, but empanadas are eaten all over South America. Each country has its best-loved variations made with beef, seafood, chicken or cheese. This piquant chicken version with chillies and raisins is from Argentina and is baked instead of the usual deep-frying.
To make the filling, heat 2 teaspoons of oil in a large frying pan over high heat. Season the chicken, then cook on both sides until browned. Remove from the pan and drain off any excess fat. Reserve the pan and cut the chicken into 2 cm inch) pieces. Add the remaining oil, onion and garlic to the reserved pan and cook over medium heat for 5-6 minutes or until the onion is soft. Add all of the remaining ingredients, including the chicken, and 2 tablespoons of water. Season with salt and pepper and simmer for 5 minutes so the flavours meld together. Remove from the heat, spread onto a tray and stand until completely cooled. It’s a good idea to put the tray in the freezer to cool it down quickly.
Meanwhile, to make the pastry, put the flour, butter and salt into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg and vinegar and process until the pastry just comes together. Turn the dough out onto a work surface, shape into a ball, then wrap in plastic wrap and refrigerate for 30 minutes.
Line two baking trays with baking paper and set aside. Roll out the dough on a lightly floured work surface about 4 mm (3/16 inch) thick. Using a 10 cm (
Place a portion of the cooled filling on one half of each circle and fold the pastry over the filling. Pinch the edges together to seal well, then use a fork to press them together or fold the pressed edges over like petals.
Lay the empanadas on a large piece of baking paper and then on the preheated baking tray.
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