Curry Chicken Empanadas

Instructions

1. Make the dough
   In a large bowl, mix flour and salt. Cut in the cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
2. Prepare the filling
   Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
3. Season the chicken
   Add shredded chicken, curry powder, and cumin to the skillet. Stir well to coat the chicken with spices. Pour in chicken broth and simmer for 5 minutes until liquid is mostly absorbed.
4. Finish the filling
   Add frozen peas and cook for another 2 minutes. Season with salt and pepper to taste. Remove from heat and let the filling cool completely before assembling.
5. Roll out the dough
   On a floured surface, roll out the dough to about 1/8-inch thickness. Using a 4-inch round cutter or bowl, cut out circles from the dough.
6. Assemble the empanadas
   Place about 2 tablespoons of filling in the center of each dough circle. Fold the dough over to form a half-moon and press edges to seal. Use a fork to crimp the edges or fold the edges over in a rope pattern.
7. Bake
   Preheat oven to 375°F (190°C). Place empanadas on a parchment-lined baking sheet. Brush tops with beaten egg for a golden finish. Bake for 20-25 minutes until golden brown and crisp.