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 tablespoon curry powder 1 teaspoon Turmeric powder Salt, pepper, Cumin - to taste Chili powder - as needed 2 tablespoon cooking oil PASTRY 2 cups all purpose flour ¾ cup vegetable shortening 1 teaspoon salt 5 teaspoon sugar 8 tablespoon ice cold water Egg wash and brush

Preheat oven to 375 F. Roll dough to ⅛ 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.