Spices to Taste
In a pan, put the olive oil, the onion and the garlic, sauté until lightly browned, add the paprika and the tomato, sauté again. Add the water and stir for 2 minutes, add oregano to taste and salt, mix.
Add the precooked chicken, mix, add the creamy cheese spread, chives and parsley to taste, mix and set aside.
To make the pastry, into a bowl pour the flour, the salt and mix. Add the table cream and mix by hand into a pastry dough.
Let it rest for 10 minutes in a plastic bag.
Roll the dough into a log shape and cut into equal-sized pieces (about 3-finger thick each).
Get a piece of dough, lightly flatten it and place it on the center of a plastic bag. Cover the dough with the plastic bag and stretch it out with a rolling pin into a circle shape. Repeat this process with the other dough pieces.
Fill it with slices of mozzarella cheese and with some of the chicken filling and close the dough by pressing down on its edges with your fingertips, seal it well.
Sprinkle some flour over a baking tin and brush the empanadas with egg yolks and milk, sprinkle some oregano to taste over each empanada.
Bake in a preheated oven at 200°C (392°F) for 20 to 30 minutes.