Chicken Chimichurri Empanada

1. Preheat oven to 400 degrees F.
2. Combine chicken with 1 cup Chimichurri. Mix well and refrigerate overnight.
3. Heat saute pan with oil and saute the chicken with the salt until done. Add remaining 1/2 cup Chimichurri and set aside to cool to room temperature.
4. Place 1 heaping tablespoon chicken mixture in center of an Empanada Disc and close by hand or with a fork. Repeat with remaining dough and filling.
5. Bake until browned, about 10 minutes.

Empanada Discs:

1. Stir flour and salt together in a bowl.
2. Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
3. Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
4. Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
5. Place dough on a floured surface and roll into desired thickness before cutting. Use a 5-inch round cutter for the discs.

Chimichurri:

1. Combine parsley, red peppers and garlic in a medium bowl.
2. Add olive oil and vinegar and mix. Add salt, pepper, oregano and paprika and mix well.
3. Cover and chill for at least 3 hours or preferably overnight. Keep refrigerated up to 2 weeks.