Preheat Oven to 350°F
While the shredded chicken cools, prepare an empanada building station: Line 2 large baking sheets with parchment paper, prepare a small bowl with water, prepare a small bowl with the egg and 1 tablespoon of water, beat with a fork.
Working with one empanada wrap at a time, add about 3-4 heaping tablespoons of the shredded chicken just a little off center on the wrap. Arrange the chicken so it’s not mounded in the middle. Don’t go all the way to the edge.
Use a pastry brush (or your finger) to moisten the edges of the dough with water. Go all the way around.
Fold the round in half, press the edges together gently.
Use a fork to seal the crimp the edge of the empanadas.
Place the empanada on the lined baking sheet. Repeat until the baking sheet is full. Cover the empanadas with a moist (not wet) paper towel so the dough does not dry out while you build the rest of the empanadas.
Use a paring knife or other sharp tip to make 2-3 small slits on the top of each empanada so they can vent while they bake.
Use a pastry brush to lightly coat the tops of the empanadas with the egg wash.
Bake the chicken empanadas for 35-40 minutes, or until they’re a nice golden color.
Rotate the pans, top to bottom/bottom to top, about halfway through the cooking time (more often if necessary) so that the empanadas brown evenly.