In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, then cook for about 2-3 minutes until softened and fragrant.

Stir in 2 cups of shredded chicken, 1 diced potato, 1 diced carrot, 1 cup of peas, ½ cup of diced green olives, and ½ cup of raisins. Allow this mixture to cook for about 5 minutes, letting those flavors mingle.

Sprinkle in 1 teaspoon each of cumin, paprika, chili powder, and turmeric, then pour in ½ cup of chicken broth. Cook for an additional 5 minutes, and finally, mix in ¼ cup of fresh chopped cilantro for a fragrant finish.

In a bowl, combine 3 cups of flour, 1 teaspoon of salt, 1 tablespoon of sugar, and ½ cup of butter until the mixture resembles coarse crumbs. Gradually add ½ cup of water kneading until you have a smooth, elastic dough. Let the dough rest for 15 minutes before using.

Roll the rested dough into circles about 4-5 inches in diameter. Place a generous spoonful of the filling in the center of each circle, then fold the dough over and crimp the edges to seal securely.

Arrange the shaped Salteñas on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until they turn a beautiful golden brown.