Step 1: Prepare the Filling
In a large skillet over medium heat, add a drizzle of oil. Sauté the finely chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
Add the ground chicken to the skillet, cooking until it is browned and cooked through, breaking it apart with a spatula, about 5-7 minutes.
Stir in the diced potatoes, carrot, green peas, and raisins. Cook for an additional 10 minutes, or until the vegetables are tender. If the mixture seems dry, add 1-2 tablespoons of water to help steam the veggies.
Add the soy sauce, and season with salt and pepper to taste. Remove from heat and let the filling cool while you prepare the dough.
Step 2: Make the Empanada Dough
In a mixing bowl, combine the all-purpose flour and salt. Add the cold butter and mix with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Stir in the egg and gradually add cold water, one tablespoon at a time, until the dough comes together. It should be soft and pliable, but not sticky. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Step 3: Assemble the Empanadas
