Chicken Empanada

It’s a Spanish dish, which has resemblance to indian samosa

For Dough

3 cups flour
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1/3 cup cold water

combine all the dry ingredients in a bowl. Add the cold butter cubes in the mixture by rubbing it until it looks like coarse bread crumbs.
Gradually add the cold water, and knead until you form a soft and smooth dough ball. Chill in the refrigerator for at least half an hour
For filling:
1/2 kg skinless &boneless chicken cubed
1 medium sized onion, sliced
4 cloves garlic, minced
1 medium potato, diced
1 small carrot, diced
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp pepper
cooking oil

( beaten egg 1 for egg wash)

heat the oil, and then sauté the garlic and onion.
Add the cubed chicken and cook until it turns brown.
Add the carrots and potatoes and cook for about 3 minutes. add little bit water or chicken stock if needed. let it simmer until the carrots and potatoes are tender.
Add the raisins and green peas and simmer for another 5 minutes. Season with salt and pepper.
Transfer to a bowl and make sure that it is drained of any liquid. Allow to cool for about half an hour.
With floured hands, press the dough on a floured surface. Use a rolling pin to flatten to about 1/8” thick, and cut it into circles.
Put about 1-2 teaspoons of the filling in the middle of the dough. Fold the dough to make the edges meet and form a half circle. Seal by pressing the edges with a fork.
Brush the crust with the egg wash.
Fry them in a saucepan at medium high. Constantly flip them to avoid burning or you can also bake them at 200° C (400° F) for about 20 to 25 minutes or until they turn light brown in a preheated oven.