Chicken Empanadas

Instructions

1. Prepare the dough
   In a large bowl, combine flour and salt. Cut in the cold butter until mixture resembles coarse crumbs. Mix cold water with vinegar and slowly add to flour mixture, stirring until dough forms. Knead briefly, wrap in plastic, and refrigerate for at least 30 minutes.
2. Cook the filling
   Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes. Add garlic and cook for 30 seconds more. Add ground chicken, breaking it up with a wooden spoon. Cook until no longer pink, about 6-7 minutes.
3. Season the filling
   Add cumin, paprika, and season with salt and pepper. Pour in chicken broth and simmer until most of the liquid has evaporated, about 5 minutes. Stir in chopped olives. Remove from heat and let cool completely.
4. Form the empanadas
   Preheat oven to 375°F (190°C). On a floured surface, roll out the dough to 1/8 inch thickness. Cut into 5-inch rounds using a cookie cutter or small bowl. Place 2 tablespoons of filling on one half of each round, leaving a 1/2-inch border.
5. Seal and crimp
   Moisten the edges with water, fold the dough over to form a half-moon, and press edges firmly to seal. Use a fork to crimp the edges decoratively or fold the edges over in a rope pattern for a traditional look.
6. Bake to perfection
   Place empanadas on parchment-lined baking sheets. Brush tops with beaten egg for a golden finish. Bake for 20-25 minutes, or until golden brown and crisp. Let cool for 5 minutes before serving.