#For_the_Filling:

In a pan, heat butter/oil. Cook vegetables and chicken, season according to your taste. Stir until the vegetables just cooked but still crunchy.
Let cool. We might not use all.

#For_the_Crust/#Dough:

We can do this use a food processor or by hands.
In a bowl mix flour, butter, and salt. Add the egg yolk (whole egg).
Mix into crumbs, add cold water a little at a time. If the dough is too dry, add more cold water. Adjusting until the dough holds together. (water, adjust. You might need more.
*we can use whole egg by adjusting the water we use.

Wrap the dough and keep in a refrigerator at least an hour. Take out and put back on the counter. Cut the dough into 12 pieces and make a ball shape.

Roll the dough out.
until thin and smooth. Roll into a circles 10cm in diameter.

Store the finished pie/empanadas in the refrigerator while we finish the rest.
Put in a refrigerator for 30 minutes before baking. Dab with egg yolk.
Bake at 200°C for 25 minutes, preheated oven. An oven may vary.