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Ingredients:

For the dough:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 1 large egg
• 1/4 cup cold water
• 1 tablespoon vinegar

For the filling:

• 2 cups cooked chicken, shredded
• 1 medium onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (optional)
• 1/4 cup green olives, chopped (optional)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro or parsley, chopped
• 1 egg (for egg wash)

Instructions:

1. Make the dough:
   • In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
   • In a small bowl, whisk together the egg, cold water, and vinegar. Gradually add this mixture to the flour and butter, mixing until the dough comes together.
   • Knead the dough for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the filling:
   • Heat the olive oil in a pan over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
   • Add the shredded chicken, diced tomatoes (if using), olives, cumin, paprika, salt, and pepper. Stir to combine and cook for another 5 minutes, allowing the flavors to meld.
   • Remove from heat and stir in the chopped cilantro or parsley. Let the filling cool to room temperature.
3. Assemble the empanadas:
   • Preheat your oven to 375°F (190°C).
   • Roll out the chilled dough on a floured surface to about 1/8 inch thick. Use a round cutter (about 4 inches in diameter) to cut circles of dough.
   • Place a spoonful of the filling in the center of each dough circle.
   • Fold the dough over the filling to form a half-moon shape, pressing the edges together. Use a fork to crimp the edges and seal them tightly.
4. Bake the empanadas:
   • Place the empanadas on a baking sheet lined with parchment paper.
   • Brush the tops with a beaten egg for a golden finish.
   • Bake for 20-25 minutes, or until golden brown and crispy.
5. Serve:
   • Allow the empanadas to cool slightly before serving. Enjoy with your favorite dipping sauce or a side of salad!

These delicious chicken empanadas make for a great appetizer, snack, or even a main dish!