Savory Chicken Empanadas

For the filling, heat oil in a pan over medium-high heat. Add the onions and sauté until translucent.

Add the minced chicken to the pan and cook for three minutes.

Stir in garlic, paprika, cumin powder, black pepper, and red chili powder. Cook for three more minutes or until water from the chicken evaporates.

Pour in the boiling water, and continue to cook until the water evaporates, and the chicken is cooked through. Allow the filling to cool to room temperature.

To prepare the dough, combine flour, salt, and sugar in a bowl. Add the cubed butter and incorporate it into the dry ingredients with your fingers.

Beat the egg and add it to the flour-butter mixture. Gradually pour in the chilled water, mixing and then kneading for a minute to form a ball. Cover the dough with plastic wrap and refrigerate for one hour.

Divide the dough into 11 equal-sized balls. On a lightly floured surface, roll out each ball into a thin sheet. Place a spoonful of filling in the center of each sheet.

Fold the empanada and press the edges together to form a half-circle seal. Use a fork to press down the edges or use an empanada mold.

Cover and refrigerate the empanadas for at least 40 minutes. Preheat the oven to 400F (180C).

Arrange the empanadas on a baking sheet lined with parchment paper. Brush the empanadas with a beaten egg and bake for 16 minutes, or until golden brown. Serve hot or at room temperature.