Filipino-Style Chicken Empanadas

Combine the flour, sugar, salt, and baking powder in a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse sand. Pulse in the egg. Add the water in small increments and continue pulsing until a clumpy dough forms. Split the dough into two balls and flatten into discs. Wrap in plastic and refrigerate until ready to use. The dough will keep for a maximum of two days.

Heat the oil in a large pot over medium heat. When the oil is shimmering, add the onion and garlic and cook, stirring, until the onion is translucent, 5 to 7 minutes. Add the chicken and continue to cook, stirring, until lightly browned, about 5 minutes. Add the chicken stock, carrots, and potatoes. Bring to a simmer, cover, and cook until the vegetables start to tenderize, about 5 minutes. Add the peas, raisins, soy sauce and sugar. Return to a simmer and cook, uncovered, for 5 minutes. Remove from the heat and spoon off excess liquid. Stir in the salt and pepper and let cool to room temperature.

On a lightly floured counter, roll out both rounds of dough to a thickness of about 1/4 inch. Cut into 4 inch circles. You should have 15 to 18 circles of dough, depending on their thickness.

Place 2 to 3 tablespoons of filling in the center of each pastry circle. Fold the dough in half over the filling, then seal the empanada but pleating the edges with your fingers and crimping as you go. Alternatively, you can also use a fork to crimp and seal the edges. Place on a parchment- or silicone mat-lined baking sheet. Brush the empanadas with the beaten egg.

Transfer to the oven and bake until golden brown, 20 to 25 minutes.

Share and enjoy the empanadas while hot.