Pulled chicken empanada

• 1tbsp olive oil
• 1 onion
• 2 garlic cloves
• Turmeric
• Cinnamon
• Cumin
• 500g chicken thigh
• 500g tomato sauce
• 100g harissa
• 250ml chicken stock
• 1 orange
• Black pepper
• Salt

Empanada dough (15 pieces):

• 390g all-purpose flour
• Salt
• 170g butter
• 2 eggs
• 120ml milk

1. Heat olive oil in a saucepan over medium heat.
2. Cut the onions and the garlic in small pieces and add in the saucepan together with all the spices. Stir for 2-3 minutes.
3. Add the chicken thigh, the tomato sauce, the harissa, the chicken stock and the juice of the orange. Reduce heat to low. Let this cook for at least 2 hours.
4. Shred the chicken with two forks.
5. Let it cool down – or make the pulled chicken a day before using.
6. For the empanada dough. Use a food processor or do it by hand.
7. Preheat the oven to 190 celsius degrees.
8. Mix the flour and salt together. Add the butter and mix.
9. Add one egg and the milk (in small increments). Continue with mixing until clumpy dough forms.
10. Let the dough rest in refrigerator for 30 minutes.
11. Roll the dough out into a thin sheet. Cut out round disks with a round mold (10cm).
12. If the pulled chicken completly cooled down place a spoonful of the chicken in the middle of the empanada. Fold and seal the dough together with your fingers.
13. Whisk an egg. Brush the empanadas with egg wash.
14. Bake the empanadas in the oven for 25 minutes or till they are golden brown.