Place the onion and chorizo sausage into the Thermomix bowl and finely chop for 5 seconds on Speed 8.
Add the olive oil and the minced garlic and cook for 2 minutes on 90 degrees, Reverse, Speed Soft.
Add the chicken mince, paprika, cumin and cook for 8 minutes on 100 degrees, Reverse, Speed Soft.
Add the chopped sun-dried tomatoes and chicken stock and mix for 1 minutes 100 degrees, Reverse, Speed Soft. Set the mixture aside to cool completely.
To make the pastry, place the flour, baking powder and salt into a clean and dry Thermomix bowl and set the machine to Knead (Interval function), 1 minute and 30 seconds. While the machine is kneading, slowly add the olive oil through the hole in the lid. Continue mixing until the dough resembles crumbs. Knead for a further minute while adding the water through the hole.
Place the dough onto a lightly floured board and knead into a ball. Set aside for 30 minutes.
Preheat oven to 200 degrees celsius (fan-forced).
Roll the pastry out until it's 2mm thick. Cut out 12cm diameter circles and set aside.
Place a heaped tablespoon of the mixture into the middle of each one of the pastry circles.
Brush the visible pastry around the edges with water. Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together.
Place onto a flat baking tray and continue with the remaining pastry circles and mixture.
Brush the pastry with a lightly beaten egg. Bake for 20 minutes or until golden.
Serve with condiments such as chutney, guacamole or spicy sauce.