Mix the flour and salt in a food processor.

Add the butter and pulse.

Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).

Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.

Poach the chicken by placing the chicken breasts in a small pot with the bouillon and bay leaf, and cover with water or chicken broth.

Bring to a boil and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.

While chicken is cooking, boil 3 eggs until they are hard-boiled and cook onions.

Heat oil in a skillet. Add chopped onions, paprika, cumin, chili powder, sugar, and salt and pepper to taste. Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and the mixture is golden brown. Set all aside until ready to use.

When chicken is done, shred into small pieces, and moisten with 1 or 2 tablespoons of the cooking liquid. Mix chicken in with the onion mixture.

Chop the hard-boiled eggs once cooled. Stir chopped hard-cooked egg and olives into the filling mixture.

Preheat oven to 375 F.

To assemble the empanadas, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed.

To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges.

If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).

Bake the empanadas in the pre-heated oven. The temperature will vary based on the oven and the size of the empanadas. Bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.