Place the Flour, Salt and Butter in a blender – blitz until it resembles fine breadcrumbs – add little by little Water whilst blitzing until mixture forms a ball – remove from blender, cover in plastic wrap and chill until needed
FILLING:
Heat the Oil in a large pan – saute the Onion until soft – add the Garlic and fry another minute – remove from pan and keep aside
Add the Chicken to the same pan – fry until golden brown and done – add the Chorizo and cook another 3 minutes – add back the Onion mixture, together with the Chili, Paprika, Tomatoes, Lime zest and juice – season to taste with Salt and Black Pepper (not much needed, if any at all) – simmer 15 minutes or until sauce thickens – remove from heat and leave to cool completely – stir in the Cilantro
As soon as the filling has cooled, roll out the dough to a 5mm thickness – use a ramekin or something similar to cut out large rounds of dough
Pre-heat the oven to 180 deg C (350 deg F) – line two baking sheets with baking paper
Spoon about 2 TB of the filling onto each half of the dough rounds – fold over the other half and pinch the edges to seal (use a little Water on your fingertips)
Place the Empanadas in a single layer on the baking sheets – brush with the beaten Egg and bake 20 – 25 minutes until golden
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.