Chicken with cider infused chorizo empanadas

Ingredients

• 17.5 oz / 500 g plain flour
• 1 tsp fine salt
• 7 oz / 200 g cold unsalted butter (cubed)
• 2.5 fl oz / 75 ml cold water
• 2 tsp white wine vinegar
• 1 egg
• 1 additional egg (beaten, to glaze)
• 3 tablespoons of olive oil
• 1 onion (finely chopped)
• 3 cloves of garlic (crushed)
• 3.5 oz / 100 g chorizo (diced)
• 3.5 fl oz / 100 ml cloudy cider
• 7 oz / 200 g cooked chicken (roughly chopped)
• 2 tbsp Mayonnaise (mixed with a little Olive Oil)
• 4.5 oz 125 g pitted black and green olives (halved)
• 1 tomato (grated and skin discarded)
• 1 tablespoon of sweet Spanish paprika
• Squeeze of lemon juice
• Handful of chopped flat leaf parsley
• Salt and white pepper (for seasoning)
• 1 tablespoon of crushed Chilli flakes (optional for some spice)