Chicken Mushroom Empanadas

Ingredients

• For the Dough (Makes 14-16 empanadas:)
• 3¾ cups 18¾ ounces unbleached all-purpose flour
• 1 tablespoon sugar
• 1 1 /2 teaspoons salt
• 12 tablespoons 1½ sticks unsalted butter, cut into ½-inch cubs and chilled
• 1¼ cups ice water
• 1 large egg (beaten)
• For the filling:
• 1 pound boneless (skinless chicken breast, diced small)
• 6 - 8 ounces mushrooms (diced)
• 1 small onion (chopped)
• 1/4 - 1/3 cup pitted green olives (chopped)
• 1/4 - 1/3 cup golden raisins
• 1 1/2 teaspoons hot paprika
• Few tablespoons olive oil
• Splash of wine (I used rosé)
• salt (to taste)

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