In a mixing bowl, combine all-purpose flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.

Filling Preparation

Prepare the Filling

In a skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until softened. Stir in the shredded chicken, cumin, paprika, salt, and pepper. Cook until heated through. Remove from heat and let cool.

Assembly and Cooking

Assemble Empanadas

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a cutter or glass. Place a spoonful of filling on one half of each circle, fold over, and crimp the edges to seal.

Bake the Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Serve warm.