Argentinian Chicken Empanadas

Empanada Pastry

• 100 g water
• 175 g unsalted butter, diced
• ½ tsp fine sea salt
• 350 g plain flour
• 1 tsp baking powder
• 1 medium egg

Chicken Filling and Assembly

• 60 g onions, halved
• 1 garlic clove
• 240 g chicken breast fillets, skinless, cubed (3 cm)
• 1 red pepper (approx. 150 g), cut in pieces
• 8 pitted green olives
• 30 g olive oil
• 1 Tbsp tomato purée
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp fine sea salt
• ¼ - ½ tsp ground black pepper, to taste
• plain flour, for dusting
• milk, for glazing