Chicken Chimichurri Empanada

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2 pounds chicken thighs, cubed into small pieces

1 1/2 cups Chimichurri, recipe follows

1 tablespoon oil 

Pinch salt 

12 Empanada Discs, recipe follows

Empanada Discs:

4 cups all-purpose flour, plus additional for dusting

1 1/2 teaspoons salt 

1/2 cup vegetable shortening 

1 egg 

Chimichurri:

2 cups coarsely chopped fresh flat-leaf parsley

1/2 cup finely diced red peppers 

3 cloves garlic, chopped 

1 cup olive oil 

1/4 cup red wine vinegar 

2 teaspoons kosher salt 

1 teaspoon black pepper 

1/2 tablespoon oregano 

1/2 tablespoon paprika