Chicken Curry Empanaditas

FILLING 1 chicken breast, debone and meat diced 1 can coconut milk 1 medium carrot, diced 2 medium sized potato, diced 1 small bay leaf 1 thumb sized ginger, grated 1 medium sized onion, chopped 3 cloves garlic, minced 2 tbsp curry powder 1 tsp Turmeric powder Salt, pepper, Cumin - to taste Chili powder - as needed 2 tbsp cooking oil PASTRY 2 cups all purpose flour 3/4 cup vegetable shortening 1 tsp salt 5 tsp sugar 8 tbsp ice cold water Egg wash and brush

Preheat oven to 375 F. Roll dough to 1/8 inch thick. Cut into 4 in. rounds. Fill with 1 t chicken curry. Seal edges. Prick with fork tines. Brush with egg wash and bake 8-10 minutes or until golden. Serve warm.