Heat the sunflower oil over medium heat in a large pot. Add the chopped onion and saute, stirring occasionally until golden, about 5-7 minutes. Add the chicken, salt, black pepper, turmeric, ginger powder, and green pepper. Continue cooking until the chicken is tender and cooked through. Place the cooked mixture into a bowl and toss with the cilantro, mint and vinegar.

Place all the dough ingredients besides the water in a stand mixer and mix with a paddle on low speed. Slowly add the water and mix until you have a very moist, stretchy dough. Noe: This dough is very wet, it will not quite form a ball.

Cut small ping-pong ball sized balls from the dough. On a floured surface, roll each ball into a thin circle (⅛ inch) with a diameter of 4 inches.

Put approximately 1 tablespoon of the filling in the center. Fold one half of the dough over the filling to join the other half. You can either crimp the edges with the back of a fork, or press and twist the edges of the dough together, forming an ‘empanada design’. 

Fry the pastels in deep oil which has been heated to approximately 360F until golden, about 2-3 minutes total. Once cooked, set onto a paper-towel lined pan and lightly sprinkle with salt.