Charred Chicken Empanadas with Avocado

Dice chicken thighs into 1cm cubes. Finely dice the yellow onion and mince the garlic cloves.

Heat sunflower oil in a wide skillet over medium-high heat until it shimmers. Add the diced onion and cook 5-6 minutes, stirring occasionally, until deeply golden and slightly caramelized at the edges — this builds the char foundation.

Add the minced garlic and cook 1 minute until fragrant. Push aromatics to the side and add the chicken cubes in a single layer.

Season chicken with salt, black pepper, and smoked paprika. Cook undisturbed 3-4 minutes until the underside develops a deep caramelized crust. Stir and continue cooking 2-3 more minutes until the chicken is cooked through (74°C internal).

Drizzle soy sauce over the chicken and let it sizzle into the pan for 30 seconds, scraping up any browned bits. The sauce will glaze the chicken — remove from heat and let cool completely before filling.

Preheat oven to 200°C (400°F). Line a baking sheet with parchment.

Roll out the shortcrust pastry on a floured surface to 3mm thickness. Cut into 12cm rounds using a bowl or cutter. Reroll scraps as needed.

Place 2 tablespoons of cooled chicken filling in the center of each pastry round. Fold over and press edges firmly to seal, then crimp with a fork.

Whisk together the egg and whole milk. Brush the tops generously with egg wash for a deep golden finish.

Arrange empanadas on the prepared baking sheet. Bake 18-22 minutes, until the pastry is deeply golden and crisp at the edges. Let rest 3 minutes before serving.

Halve and slice the avocado. Fan the slices over the warm empanadas.

Cut the lime in half and squeeze fresh juice over the avocado and empanadas just before serving for brightness.