Make the dough: In a bowl, mix flour and salt. Cut in the butter until crumbly. Add egg and cold water gradually, forming a dough. Knead briefly, wrap in plastic, and chill for 30 minutes.

Cook the filling: Heat olive oil in a skillet and sauté onion, garlic, and bell pepper until soft. Add tomato paste, cumin, paprika, oregano, and cook for another minute. Stir in shredded chicken, season with salt and pepper, and let cool.

Roll out dough: On a floured surface, roll dough into 4–6 inch circles. (Or use pre-made discs.)

Assemble empanadas: Place 1-2 tablespoons of filling in the center of each circle. Fold over and crimp edges to seal.

Bake or fry: For baking, preheat oven to 375°F (190°C). Brush empanadas with egg wash and bake for 25–30 minutes. For frying, heat oil and fry until golden and crispy on both sides.