Place stock andbay leaf in medium frying pan; bring to a boil. Add chicken, reduce heat; poach
chicken, covered, about 10 minutes or until cooked through. Cool chicken in liquid 10 minutes;
shred chicken finely. Reserve 1 cup of poaching liquid; discard remainder.
Meanwhile, heat oil in large frying pan; cook onion, stirring, until softened. Add garlic and
cumin; cook, stirring, until fragrant. Add sultanas and reserved poaching liquid. Bring to a boil
then reduce heat; simmer, uncovered, about 15 minutes or until liquid is almost evaporated. Stir in
chicken and olives.
Preheat oven to moderately hot 200ºC / 180ºC (fan-assisted). Oil two baking trays.
Using 9cm cutter, cut 24 rounds from pastry sheets. Place 1 leveltablespoon of the filling in
centre of each round; fold round in half to enclose filling, pinching edges to seal. Using tines of
fork, press around edges of empanadas to make pattern.
Place empanadas on prepared oven trays; brush tops with egg. Bake, uncovered, about 25 minutes
or until browned lightly. Serve with yogurt, if desired.