Ingredients:

Chicken Filling:

2 tbsp oil
2 tbsp onion, minced
2 tbsp garlic, minced
400 grams chicken breast, cut into small cubes
1 tsp 5 spice powder
1 tsp salt
1 tsp white pepper powder
1 tsp turmeric powder
1 tsp garlic powder
1 tsp paprika
3 tbsp soy sauce
1 cup diced potato
1 small bell pepper, cubed
1 cup water (250ml)

Dough 1:

2 and 1/2 cups all-purpose flour (312g)
1 tbsp sugar (15g)
1/2 tsp salt (3g)
1/3 cup oil (80ml)
2/3 cups cold water (160ml)

Dough 2:

1 cup all-purpose flour (125g)
1/3 cup softened butter (70g)

Directions:

Prepare Chicken Filling:

Heat oil in a pan over medium heat. Sauté onion and garlic until translucent.
Add chicken cubes and cook until lightly browned.

Stir in 5 spice powder, salt, white pepper, turmeric, garlic powder, and paprika.
Add soy sauce, diced potatoes, bell pepper, and water.

Simmer until chicken is cooked and potatoes are tender. Set aside to cool.
Prepare Dough 1:

In a large bowl, mix flour, sugar, and salt.
Gradually add oil and cold water, mixing until a dough forms.
Knead the dough until smooth, then divide into small balls.

Roll each ball into a thin circle.
Prepare Dough 2:

Mix flour and softened butter to form a crumbly mixture.
Sprinkle this mixture over the rolled-out dough circles from Dough 1.
Assemble Empanadas:

Place a spoonful of chicken filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape.

Seal the edges by pressing with a fork.
Cook Empanadas:

Heat sunflower or canola oil in a deep fryer or large pot.
Fry empanadas until golden brown and crispy.
Alternatively, bake at 350°F/180°C for 12-15 minutes or until light brown.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes