For the dough. You can also purchase pre made empanada sheets
Using kitchen Aid ( I am making my own dough so this makes life easier ) Place the flour in a Kitchen Aid bowl and mix the salt and sugar.In a small bowl, whisk the egg yolks with 3/4 of the cup of water. Add in the butter and 1/2 cup of the water-egg mixture into the flour, a little bit at a time, until the dough starts to come together.add in more of the water-egg mixture as needed, until the dough is smooth. If the dough feels dry, add the remaining 1/4 cup of water 1 tablespoon at a time. dough might feel sloppy but will be pliable yet firm once it is chilled. Cover the dough with plastic wrap and refrigerate for 1 hour. When ready to use, the dough should be soft and smooth.
Preparing the Chicken
Add the Chicken to the pot with 1/3rd of the Grumpy's Chipotle and cover with water or half chicken broth for added flavor.Cover and bring to a boil.When it comes to a boil, lower and simmer for 15 to 20 minutes.Remove from the heat and let the chicken cool in the broth.Once cooled in a bowl Shred chicken into small pieces. Moisten the shredded chicken with 2 or more tablespoons of the cooking liquid. Set aside.
Prepare the Filling
1. Heat the oil in a large skillet on medium heat. Add the onions, peppers and remaining Chipotle seasoning. Stir to combine. Cook over low heat until the onions are soft and transparent about 5 to 10 minutes. Taste and add more seasoning if desired. Remove the mixture from the heat and stir in the chicken. Let the filling cool for at least 30 minutes. or refrigerate for 10, but as long as the filling is not too hot, you can proceed to finish the filling and assemble the empanadas. Taste and add more seasoning if desired. Add the hard-boiled eggs and olives to the filling. ( again the eggs are optional I think it adds more texture and flavor )
Let's assemble the Empanadas
Mix the egg yolk with the water. Set aside. Position a rack in the center of the oven and heat to 425 F. On a lightly floured surface,roll each ball of dough into a circular shape of about 6 inches in diameter. I use the pasta roller attachment for the kitchen aid and roll to about 1/16th thickness.Spoon 2 to 3 tablespoons of filling into the middle of the circle. You want a good amount of chicken but not enough to overfill the disc of dough. Again I use a dumpling maker ( I can never get the dough to seal by hand, but if you don't have one make sure the edges are sealed )So if doing by hand: Lightly brush the edges of the dough along the bottom half of the circle with water. Fold the top half of the circle over the filling to form a semicircle. Firmly press the edges together to seal. Brush the pressed edge with water and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. Place empanadas on a lightly oiled baking sheet. Brush each empanada with the egg yolk and water mixture. Place in the oven for 15 to 20minutes, until golden brown and slightly puffed. Serve warm or at room temperature. You can use any number of Grumpy's sauces for dipping. I prefer Sweet Thai Chile, Sweet Heat or Flaming Peach ( for a little more heat ) Also for coolness use sour creamENJOY !!!