So the first thing is to prepare the spicy chicken filling. In a bowl place the Chicken (250 gram) and add the Ground Cumin (1 teaspoon), Dried Oregano (1 teaspoon), Garlic Powder (1 teaspoon), Worcestershire Sauce (1 tablespoon), Salt and Pepper (to taste).
To a hot skillet add Vegetable Oil (3 tablespoon) add White Onion (1), Bell Pepper (1), and Garlic (2 clove) and leave to cook until they start to soften.
Once the veggies have started to soften add the mince chicken and cook stirring occasionally.
Then add the Canned Tomato Purée (1 tablespoon), Sriracha (1 tablespoon) and half a glass of water and leave to cook for about 20 minutes.
Once cooked add the meat to a bowl and leave to cool.
Then using some kitchen paper I like to clean the skillet to then use it for frying the empanadas.
While the chicken is cooling down lets prepare the dough using the Harina P.a.n.® White Corn Meal (to taste) following the package Instructions.
Place some cling film on a flat surface and spread over some vegetable oil, do the same to a plate. This will make it easier to lift the empanadas without sticking.
Then take a ball of dough, place it over the cling film and flatten it out until is 1/2cm thick. It helps to have a container with water to wet your fingers so the dough doesn’t stick.
Add 1.5 tbp of the chicken filling and fold using the cling film to help you.
Using a soup bowl cut the edges of the empanada so it's sealed completely and leaves a nice border.
Remove the remaining of the dough and repeat the same process until you’ve used all of the dough. From this amount of dough you’ll get 9 large empanadas.
Then fry them on each side in a skillet with abundant hot vegetable oil they are until golden brown on each side.
Once cooked place them over some kitchen paper to absorb the extra oil and serve immediately!