BBQ Chicken Empanadas

1. Combine the chicken, onion, BBQ sauce and half of the cheese. You may choose to cook the red onions if you prefer. Add salt and pepper to taste, then set aside.

2. For the pastry: Combine flour and salt in a food processor. Pulse 2 times. Add chilled butter and pulse 4 times or until mixture is crumbly. Transfer the mixture to a chilled bowl. Make a well in the middle of the mixture and incorporate 2/3 of the cold water. Use your hand as a whisk and twist, combining all the flour and butter together. Gradually add the remaining water until a dough forms.

3. Lightly flour your work surface and gently knead the dough. Wrap it in plastic wrap and refrigerate for 15-30 minutes before using.

4. Dust your work surface and the dough with flour and knead until the dough holds together. Roll the dough out into 1/3-1/2 inch thickness and cut into circles using a 2 or 3 inch cookie cutter or larger (I used a 5 inch small plate for this).

5. Combine the scraps of dough, roll out again and cut into circles until you run out. Mine yielded 5 circles of 5-inch of dough.

6. To assemble: Preheat oven to 350 F. Place 1 or 2 tablespoons of the BBQ chicken filling slightly off center on each dough circle. Top with some of the remaining shredded cheese and fold over dough. Press to seal the edges together and crimp well with a fork. (Some people brush the outer edge of one side of the dough with egg wash before sealing it.)

7. Place the filled pastries on a parchment paper lined baking tray. Brush a small amount of the BBQ sauce on top and sprinkle with cheddar cheese. Repeat the process until all you have filled all the pastry discs.

8. Bake for 20-25 minutes or until crust is brown and filling is bubbly. Cool for 5 minutes before serving.