Savory Chicken Empanadas: Flaky, Flavorful, and Perfectly Baked

Heat olive oil in a skillet over medium heat. Add the onions and bell peppers, sautéing until softened.
Stir in the garlic and cook for another minute.
Add the diced tomato, frozen peas and carrots, shredded chicken, cumin, chili powder, smoked paprika, salt, and black pepper. Stir well and let the flavors combine for 5-7 minutes.
Remove from heat and let the mixture cool slightly before filling the empanadas.
Make the Empanada Dough:

In a large bowl, whisk together the flour and salt.
Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
Gradually add cold water, mixing until a dough forms. Knead for 2-3 minutes until smooth, then cover and chill for 30 minutes.
Assemble the Empanadas:

Preheat your oven to 375°F (190°C).
Roll out the dough on a floured surface to about 1/8-inch thick. Cut into circles (4-5 inches in diameter).
Place a spoonful of the chicken filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together. Use a fork to seal the edges tightly.
Brush the tops with the beaten egg for a golden crust.
Bake the Empanadas:

Arrange them on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and crispy.
Let cool for a few minutes before serving.
Serving and Storage Tips: