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1
Place a rack in the center of the oven and preheat to 350 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside.
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2
In a medium bowl, stir to combine the chicken with the cheese, 1 teaspoon of the granulated garlic, 1 teaspoon of the onion powder, the chili powder, 1/2 teaspoon of the cumin, the paprika and the diced tomatoes.
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3
Set aside.
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4
In another medium bowl, stir to combine the refried beans with the bacon fat if using.
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5
Add in the remaining 1/2 teaspoon granulated garlic, 1/2 teaspoon onion powder and 1 pinch cumin.
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6
Set aside.
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7
Divide the dough into 12 equal pieces and roll or pat the dough into 6-inch circles, about 1/4-inch thick.
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8
Fit a piece of dough into a cup in the muffin tin and press it into the bottom and sides.
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9
There should be about a 1-inch overhang around the edge of each well.
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10
Repeat for the remaining pieces of dough.
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11
In a small bowl, beat the egg with 1 tablespoon water.
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12
Place 1 tablespoon of refried beans in the center of each dough cup and top with about 1 tablespoon of the chicken mixture.
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13
Fold the dough up around filling and pinch to close.
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14
Brush the tops with the egg wash. Bake until the crust is puffed, golden and crisp, 30 minutes.
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15
Transfer to a wire rack to cool for 10 minutes, then serve.
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16
In a large bowl, combine the water, sugar and yeast.
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17
Set the mixture aside until it starts to become foamy, 5 to 8 minutes.
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18
Stir in the flour, oil and salt and mix until a dough forms.
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19
Turn out the dough onto a lightly floured work surface and knead for about 5 minutes.
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20
Place the dough in a lightly oiled bowl, cover and set aside to proof in a warm, draft-free place for 30 to 45 minutes.
