In a large mixing bowl, combine 3 cups of all-purpose flour and 1/2 teaspoon of salt. Cut in 1/2 cup of cold, diced butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together 1 egg, 1/2 cup of cold water, and 1 teaspoon of white vinegar. Gradually add this wet mixture to the flour mixture, stirring until a dough forms. Chill the dough in the refrigerator for at least 30 minutes to enhance flakiness.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté 1/2 cup of chopped onion and 1/4 cup of chopped red bell pepper until they're soft, about 5 minutes. Add 2 minced garlic cloves, 1/2 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of oregano, cooking for an additional minute until fragrant. Stir in 2 cups of cooked shredded chicken, 1/4 cup of tomato sauce, and optional 1/4 cup of chopped green olives. Season with salt and pepper, and simmer until heated through. Allow the filling to cool completely.

Preheat your oven to 375°F (190°C). Take the chilled dough out of the fridge and roll it out on a floured surface until it’s about 1/8 inch thick. Use a round cutter to cut circles measuring about 4 to 5 inches in diameter. Place 1 to 1.5 tablespoons of the cooled chicken filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly. For a decorative touch, crimp the edges with a fork.

Line a baking sheet with parchment paper and place the assembled empanadas on the sheet. In a small bowl, whisk another egg to create an egg wash, then brush it over the top of each empanada for a shiny finish. Bake in the preheated oven for 25 to 30 minutes, or until the empanadas are golden brown and flaky. Allow them to cool slightly on a wire rack before serving to enjoy the delightful flavors of Baked Chicken Empanadas with Latin Soul.