Chicken Empanadas

Name: Chicken Empanadas
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 20 Empanadas
Ingredients: Ingredients; 2 packages (14 oz each) refrigerated pie crusts, or 20 empanada discs; 2 lbs boneless, skinless chicken thighs, diced; 2 tablespoons olive oil; 1 large onion, finely diced; 1 red bell pepper, diced; 4 cloves garlic, minced; 1 jalapeño, seeded and minced (optional); 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons tomato paste; 1/4 cup chicken broth; 1/2 cup green olives, chopped; 2 hard-boiled eggs, chopped; 1/4 cup fresh cilantro, chopped; 1 egg, beaten (for egg wash); Dough (if making from scratch); 3 cups all-purpose flour; 1 teaspoon salt; 1/2 cup cold butter, cubed; 1 egg; 1/3 cup cold water; 1 tablespoon white vinegar