Heat the oven to 180°C.
Season chicken thighs and roast for 45 minutes until cooked through.
Mix flour, salt, melted butter, egg, and 3-5 tablespoons of water to form a soft dough.
Knead the dough until smooth and set aside to rest.
Sauté the onion in oil for 10-12 minutes until soft.
Add garlic, chorizo, cumin, and raisins and cook for 5-8 minutes.
Shred the roasted chicken meat and mix it into the chorizo mixture.
Increase oven temperature to 200°C and line a tray with parchment.
Roll dough to 3-4mm thickness and cut ten 12cm discs.
Fill discs, seal the edges into semicircles, and crimp with a fork.
Brush with beaten egg and bake for 15-20 minutes until golden.