First, make the filling. Heat oil in a large skillet. 

Add onion and garlic and saute until onions are tender, about 5 minutes.

Add chicken and cook until browned, about 10 minutes.

Add a little water and the piece of chicken bouillon cube. Cook for another 10 minutes and the cube is dissolved.

Add the potatoes and carrots. Simmer for another 10 minutes.

Add 1 teaspoon of sugar and raisins. Simmer for another 10 minutes or so. Add more water if it gets too dry. Season with 1/2 teaspoon of salt and pepper.  Remove from heat. Drain any excess liquid and set aside.

Now make the dough by combining flour, baking powder and 4 tablesoons of sugar. Add the butter and water, a bit at a time, and combine well until a smooth dough forms.  Add additional flour as needed. The dough should not be sticky.

Divide the dough into 10 balls, about 2 to 2.5 inches in diameter.  Place on a floured plate and refrigerate, covered, for about 20 minutes.

Preheat oven to 400F (205C).

Grease a large baking sheet with cooking spray.

Place a ball of dough onto a floured surface and flatten with your hand. Roll the dough out into a thin round.

Place a few tablespoons of the filling into the middle of the round. Fold the dough over the filling and pinch at the edges. Fold the edges to seal them and place on the prepared baking sheet.  Repeat with the remaining dough balls and filling.

Combine egg white with a bit of water in a small bowl to make an egg wash.

Brush each empanada with the egg wash.

Bake in preheated oven for 25 minutes.  Serve warm.