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1
Attach multipurpose blade to KitchenAid(R) 7 Cup Food Processor. Place flour and salt in work bowl and pulse 3 to 4 times to combine. Add cubed butter and pulse 3 to 4 times. Drizzle egg and 1/4 cup water over flour. Pulse until a coarse dough forms. Add remaining water, if necessary, to achieve texture. Knead on lightly floured surface about 1 minute until smooth. Divide into 2 pieces, wrap in plastic and chill 1 hour.
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2
Attach clean multipurpose blade and work bowl to food processor. Add onion and garlic and pulse 4 to 5 times until chopped. Remove from bowl and set aside. Add chicken to work bowl and pulse 3 to 4 times to chop, but do not over process. Remove from bowl and set aside.
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3
Heat olive oil in large skillet over medium heat. Add chopped onion and garlic and saute 3 to 4 minutes or until beginning to brown. Add cumin, smoked paprika and bay leaf to skillet and continue cooking 1 minute. Add chopped chicken, tomato paste and chicken stock to skillet and simmer 3 to 4 minutes. Chicken mixture should be juicy. Stir in chopped cilantro. Transfer to bowl and chill at least 1 hour.
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4
Preheat oven to 400u00b0F. Roll out dough, 1 piece at a time, on lightly floured surface to 1/8-inch thickness. Cut dough into 4-inch rounds. Gather scraps and re-roll to get as many pieces as possible. Repeat with remaining ball of dough.
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5
Place beaten egg white in small bowl. In a separate small bowl, beat whole egg with 1/2 teaspoon water. Place 1 heaping tablespoon of chicken filling in center of each dough round. Brush edge with egg white, fold over to create half moon shape and press edges to seal. Arrange on parchment lined baking sheet. Repeat with remaining dough. Use fork to crimp edges and brush empanadas with whole egg wash.
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6
Bake until golden brown, about 20-25 minutes. Let cool slightly before serving.
