Ingredients
Chicken, raisin and pine nut filling
Pastry
Method
1.Bring the water to the boil in medium saucepan; add chicken, return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked through. Cool chicken in poaching liquid 10 minutes. Remove chicken from pan; discard poaching liquid. Shred chicken finely.
2.In medium frying pan, heat oil; cook onion and garlic, stirring, until onion softens. Add undrained tomato, bay leaf and chilli; cook, stirring occasionally, about 5 minutes or until mixture thickens.
3.Add chicken, raisins, nuts and cinnamon to tomato mixture; stir until heated through. Stir in parsley. Cool mixture, covered, in the refrigerator.
4.Meanwhile, make pastry. Process flour and butter until crumbly. Add egg and the water; process until mixture comes together. Knead dough on floured surface until smooth. Divide in half, enclose in plastic wrap; refrigerate 30 minutes.
5.Preheat oven to 200°C/180°C fan-forced.
6.Roll one pastry half between sheets of baking paper until 2mm thick; using 10cm-round cutter, cut 10 rounds from pastry.
7.Place 1 level tablespoon of chicken mixture in centre of each round; fold round in half to enclose filling, pinching edges to seal. Press around edges of empanadas with a fork. Repeat with remaining pastry half and chicken mixture to make a total of 20 empanadas, re-rolling pastry scraps as required.
8.Place empanadas on baking-paper-lined oven trays; brush with egg. Bake 20 minutes or until browned lightly.
