Chicken and Olive Empanadas

Make empanada dough. Sift together flour and salt into a large mixing bowl. Stir in grated butter with a fork until reduced to pea-sized pieces. Beat together egg, water and vinegar. Add to flour mixture and stir to combine. Turn dough out onto a lightly floured surface, knead for 1-2 minutes until dough comes together.

Divide dough in half and roughly shape into two rectangles. Cover with plastic wrap and refrigerate for 1 hour or up to 6 hours. Meanwhile, preheat oven to 400°F (205°C). Line two baking sheets with parchment paper.

For the filling, heat oil in a non-stick skillet. Add chicken and cook until browned and no longer raw, about 12 minutes. Transfer chicken to a clean plate. Add onion and garlic to the skillet; stir until softened, about 6 minutes.

Return the chicken to the skillet along with the raisins, paprika and olives. Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 minutes uncovered, or until stock has evaporated. Season filling with salt and pepper to taste. Remove from heat and let cool.

Divide each dough ball into 10 equal pieces. Shape all 20-pieces into a disc. Keep pieces covered with a dishtowel until ready to use. Lightly flour a surface, roll out one dough disk at a time until 5-inches wide and about 1/8-inch thick.

Add 2 tablespoons (30 mL) of filling to the center of the dough. Fold the empanada in half and seal and crimp the edges decoratively to form a seal. Place empanada on a parchment lined baking sheet. Repeat with remaining dough, you’ll need two baking sheets or bake in batches.

Brush empanadas with egg wash. Bake for 25 minutes until golden, turn baking sheet part way through baking. Transfer empanadas to a rack to cool for 10 minutes. Serve warm or room temperature.