Heat a saucepan with the olive oil. Add the cinnamon and bay leaf and sauté for a few seconds.
Add the onions and caramelize for about 3 minutes. Add the tomato purée and stir for 2 minutes.
Add the ground chicken.
Mix in the rest of the ingredients. Cook for 10-12 minutes without adding any water.
Add the frozen peas and sauté until dry but slightly moist.
Remove the cinnamon and bay leaf. Turn off the heat and add the lime juice.
How to make the pastry dough:
Use a pastry cutter to rub the butter into flour sieved with salt.
Rub the butter until the flour-butter mixture resembles breadcrumbs.
Whisk the egg yolk with ice cold water using a fork. Add the sugar to the yolk mixture and knead lightly to a firm dough. Cover with cling film and chill for at least 1 hour.
Roll out the dough and stamp out the empanadas. See blog post for different ways to cut and shape the empanadas.Pre-heat the oven to 4000 F for 20 minutes on a lined baking sheet.
Notes
Notes:
Brush with cream or egg yolk mixed with a little water (egg wash) for a golden brown crust.