Panang Curry Empanadas

Instructions

1. Prepare the dough
   In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, stirring with a fork until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the curry filling
   In a large skillet over medium-high heat, cook the diced chicken until no longer pink, about 5-6 minutes. Add the panang curry paste and stir for 1 minute until fragrant. Pour in the coconut milk, then add the diced bell pepper, fish sauce, and brown sugar. Simmer for 10 minutes until the sauce thickens. Stir in the Thai basil and kaffir lime leaves. Remove from heat and allow to cool completely.
3. Form the empanadas
   Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to 1/8-inch thickness. Using a 4-inch round cutter, cut circles from the dough. Place 1-2 tablespoons of filling in the center of each circle. Fold the dough over to create a half-moon shape and press edges together with a fork to seal.
4. Bake to golden perfection
   Place empanadas on a parchment-lined baking sheet. Brush the tops with beaten egg for a golden finish. Bake for 20-25 minutes until the empanadas are golden brown and crisp. Allow to cool for 5 minutes before serving.
5. Prepare dipping sauce
   While the empanadas are baking, prepare a simple dipping sauce by mixing 1/4 cup sweet chili sauce with 1 tablespoon of lime juice and 1 teaspoon of chopped cilantro. This complements the curry flavors perfectly.