Chicken Empanadas with Spicy Dip

For the dough, put flour, baking powder, one egg, a pinch of salt, butter, and 4 tbsp of water into a bowl and knead with the dough hooks of a mixer until a smooth dough forms. Cover and let rest in the refrigerator for 1 hour.

For the filling, sear the chicken breast in a pan with olive oil. Remove and shred with two forks. Finely dice the onion and sauté in the same pan. Dice the bell pepper finely and also add to the pan. Sauté for 5 min., then add the shredded chicken and season the mixture with salt, paprika powder, and cayenne pepper.

Preheat oven to 180 degrees convection. Roll out the dough thinly on a floured surface. Cut out circles with a drinking glass. Place 1 tsp of the filling in the center of each circle. Separate an egg and brush the edges of the dough circles with egg white. Fold into a semicircle and press the edges with a fork.