Spice Chicken Empanadas

Chop onion fine, and mince garlic, and saute in oil until softened. Add ground chicken and stir over medium-high heat until well browned (about 10 minutes). If meat mixture dries out, add just a little water. Stir in the tomato sauce, spices, and raisins and and bring mixture to a boil. Reduce heat and simmer uncovered until almost all the liquid has evaporated, and the mixture is slightly thickened (about 10 minutes). While the chicken mixture is simmering, toast almonds without oil in a small frying pan over medium heat until golden (5-7 minutes), stirring often. Chop coasely. Remove chicken mixture from heat, and add the almonds and vinegar. Allow to cool. CORNMEAL PASTRY: 1 c all-purpose flour 1/2 c yellow cornmeal 1 1/2 tsp. baking powder 1/4 tsp. salt 2 T. butter 1/3 c milk 1 large egg white 1/2 tsp cumin seeds Combine dry ingredients and butter in a bowl and rub with your fingers until the mixture resembles coarse crumbs. Add the milk, egg white and cumin seeds and stir with a fork until the dough holds together (add 1 T. milk if needed). With lightly floured hands, pat dough into a ball, cover it in plastic wrap, and refrigerate until ready to use or up to 1 hour. On floured board, roll out pastry 1/8" thick. Cut into 3-1/2" rounds, and spoon equal amounts of the filling onto half of each round. Moisten edges of the rounds with water; fold plain half of each round over the filling. Press edges together with a fork. Arrange on a lightly oiled baking sheet. Bake at 400 degrees until lightly browned, about 20 minutes.