Add the crushed red pepper, paprika, and chicken breast cut into 1/2-inch cubes (about 1 cm). Add a small pinch of salt. Stir and cook until the chicken is fully cooked. Remove from heat and transfer to a bowl. Let cool slightly, then add the hard-boiled eggs, roughly chopped. Mix to combine and refrigerate until completely chilled.

Lay out the empanada wrappers and place a generous tablespoon of filling on the lower half of each one. Fold the wrapper over to cover the filling, press the edges to seal, and crimp the edges as desired. For this style, place the seam vertically, pinch the tip, and press it to one side as shown in the photos.

Refrigerate until ready to cook. Bake in a preheated oven at 400°F (200°C) for about 45 minutes, or fry, cooking until golden brown.

Uuuuuyyyyy 😋! So tasty!