Coconut Red Curry Empanadas

Instructions

1. Prepare the dough
   In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter until mixture resembles coarse crumbs. In a separate small bowl, mix ice water and vinegar. Gradually add liquid to the flour mixture, stirring until dough comes together. Divide dough in half, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the curry filling
   Heat 1 tablespoon oil in a large skillet over medium-high heat. Add diced chicken and cook until no longer pink, about 5-6 minutes. Add onions and bell pepper, cooking until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
3. Simmer the curry
   Stir in red curry paste and cook for 1 minute until fragrant. Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook until sauce thickens and coats the chicken, about 8-10 minutes. Remove from heat and let cool completely.
4. Roll and cut the dough
   On a floured surface, roll out the refrigerated dough to about 1/8 inch thickness. Using a 5-inch round cutter or bowl, cut out circles from the dough. Re-roll scraps as needed to make approximately 16 circles.
5. Fill the empanadas
   Place about 2 tablespoons of cooled filling in the center of each dough circle. Brush the edges with water, then fold the dough over to create a half-moon shape. Press edges firmly to seal, then crimp with a fork or create a rope-like pattern by pinching and folding the edges.
6. Prepare for baking
   Place the formed empanadas on parchment-lined baking sheets. Brush the tops with beaten egg wash. Using a small knife, cut a tiny vent in the top of each empanada to allow steam to escape during baking.
7. Bake until golden
   Preheat oven to 375°F (190°C). Bake empanadas for 20-25 minutes until golden brown and crispy. Rotate baking sheets halfway through cooking time to ensure even browning.