1. To make the filling, heat the oil in a frying pan and cook the onion, garlic and chili over medium-high heat for 2–3 minutes, stirring, until softened and lightly browned. Add the ground chicken and stir for a further 4–5 minutes.
2. Meanwhile, parboil the diced potatoes in a saucepan of boiling water for 5 minutes. Drain well.
3. Stir the cinnamon, coriander and cumin into the chicken mixture and cook for 30 seconds. Add the sherry or wine and simmer until most of the liquid has evaporated. Stir in the potatoes, carrot, raisins, almonds, tomato sauce, fresh coriander and pepper. Remove from the heat.
4. Stir the water into the bread mix and knead for 2 minutes or until smooth. Cover and leave to rest for 5 minutes, then divide into 5 equal pieces. Roll out each piece on a lightly floured surface to a 20 cm round.
5. Preheat the oven to 425°F (220°C). Divide the filling among the dough rounds, spooning it into the centre. Brush the edge of each round with egg, then fold over into a half-moon shape. Press the edges together and roll over to seal. Place on a nonstick baking sheet, cover with oiled plastic wrap and leave in a warm place for 10–15 minutes or until slightly risen.
6. Uncover the spicy chicken and vegetable pastries, glaze them with the rest of the beaten egg and sprinkle with the paprika. Bake for 10 minutes, then reduce the temperature to 350°F (180°C) and bake for a further 15 minutes. Serve hot or at room temperature.

PER SERVING

350 calories
19 g protein
14 g total fat
2 g saturated fat
71 mg cholesterol
36 g total carbohydrate
12 g sugars
6 g fibre
280 mg sodium

Raisins, like other dried fruit, are a very good source of dietary fibre. They are also virtually fat-free and provide useful amounts of iron.