Chicken Empanada

This has become our family favourite. I made it on a trial base and it  became my best ever cooking experiment. I made only two and regretted it because everyone wanted another helping. The blend of chicken and cheese gives the dish a regal touch and the fact that it is fried in oil gives it a unique taste.  It can be made as a perfect starter for any meal. But please make sure that you keep aside a bit incase anyone wishes to fill their stomach entirely on the starter item.. !! Im sure that you are going to love me for this recipe 

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt

1/2 cup water, or as needed 

2 tablespoons olive oil
1 small onion, chopped
Shredded  chicken as needed

Cheese-3 tbs
1 pinch salt
1 tablespoons paprika
1/2 tablespoon cumin 

1/4 teaspoon ground black pepper

1/4 cup raisins 

1/2tablespoon white vinegar
1 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed

Directions

In a medium bowl, stir together the flour and salt and water until the mixture forms a ball. Flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the chicken, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until chicken is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs and cheese.
Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the chicen and cheese mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
Heat oil in a deep-fryer. Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.