In a bowl, mix the flour and half of tbsp of salt.
Cut the butter into smaller cubes and knead it into the flour until you get crumbs like mixture. If the butter is too cold and solid, melt it on low temperature before adding it to the flour.
Take one egg and separate the yolk and the egg white.
Whisk together one egg, the egg yolk and water. Add the mixture to the buttery flour and knead until you get smooth and flexible dough.
Place the dough in a bowl, sprinkled with a little bit of flour, cover it with a plastic wrap and let it rest in the refrigerator for one hour.
Dice the onions and garlic and cut the chicken thighs to small pieces. Shred the mozzarella and cut the chease spread to small cubes.
Fry the onions on hot oil till golden brown and translucent. Add the chicken and garlic and cook for about 15 minutes while stiring frequently. Add salt and black pepper.
When the chicken gets brown, add parsley, oregano (optional), cheese cubes and shredded mozzarela. Do not cook the cheese, just mix it evenly in the chicken and set aside.
Bring the dough from the refridgerator and roll it out on a flour sprinkled counter.The dough should be about 0,5 cm thick. Using a cup or a glass cut out circles about 7 cm in diameter. Knead the leftover of the dough and use for a few more round discs.
Top each piece of the dough with the chicken and cheese filling. Fold the dough over and press the edge with your fingers. Hold the empanadilla in your hands and start twisting the edge to the center of the emapandilla. Continue all the way to the other end.
Place the empanadillas on a baking sheet covered with parchment paper. Apply the eggwash from the leftover egg yolk evenly using a brush.
Bake in the oven at 365F/180 C for about 25 minutes until golden.
Enjoy 😘