Oven baked chicken empanadas

Ingredients

• 2 cups / 225 grams leftover chopped roast chicken (approximate weight)
• 1 medium capsicum/red pepper (cleaned and de-seeded)
• 1 medium onion (peeled and quartered)
• ½ cup chicken stock (make it with a stock cube)
• 1 large clove garlic (peeled)
• 1 tablespoon tomato puree/tomato paste
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 cup sweetcorn kernels
• 1 tablespoon sunflower or neutral-flavoured cooking oil (for frying the onions and capsicum)
• 2 cups / 280 grams plain or all-purpose flour (not self-raising)
• ½ teaspoon salt
• ½ cup / 125 grams butter (cubed)
• 1 medium egg
• 4 tablespoons ice-cold water (more of less as needed to bind the pastry)
• 1 small lightly beaten egg (for egg-washing the empanadas)

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