In the bowl of a food processor fitted with a dough blade, combine the flour, salt, and sugar. Slowly add the melted butter, followed by enough water to create a soft and smooth dough.

Form the dough into a disc and wrap it in plastic. Set aside in the fridge for 1 hour.

Drizzle the oil in a large pan over medium-low heat. Add the onion and cook for 15-20 minutes, stirring occasionally, until golden and caramelized. Add the garlic and cook for 30 seconds to 1 minute, until just fragrant.

Stir in the shredded chicken and season with the paprika, cumin, salt, black pepper, and ground chili. Add the water, bring to a simmer, and cook, uncovered, until most of the water has evaporated, about 20-30 minutes. Remove from the heat and allow to cool to room temperature. At this point, the filling can be refrigerated until the next day if desired.

Preheat the oven to 350˚F. Line two baking sheets with parchment paper or lightly grease.

On a lightly floured surface, roll the dough into a thin sheet. Use a 4 ¾ inch circular cutter to cut the dough into circles.

Place about 2 tablespoons of the cooled chicken mixture in the center of each circle. Brush the edges lightly with a little beaten egg and fold the dough over the filling. Press the edges together to seal.

Use the tines of a fork to crimp the edges or create a rope appearance by slightly pulling out the edge of the dough and folding it over from one end of the empanada to the opposite side.

Place the empanadas two inches apart on the prepared baking sheets. Brush the tops with beaten egg and bake for 20-25 minutes or until golden.