Add Jalapeno, Onion, and Garlic to a pan with a teaspoon of oil on medium heat. Saute until onion is clear.
Add ground chicken, and immediatly add Cumin, Chili Powder, paprika, salt and Cayenne pepper over the ground chicken. so its looks like its Dusted. Mixing well over medium heat and breaking it down until it it browned.
Remove and drain out fat, place into a bowl and let it sit for 5 mins.
Add Cheese to the Ground Chicken and mix well. Let rest for about 10 mins before filling.
Roll dough out, dough should be .5 inch thick. You will need 4 inch circles for each empanada.
Place about 2 tablespoons of Meat Mixture into the middle of the Circle. And then gently fold over. Using A fork press the ends closed.
Shift flour and Salt together. cut butter into 1/4 and slowly mix into flour/salt.
In a small bowl, combine egg, Vinegar and water and beat until foamy.
Combine Egg mixture to flour and Mix with a fork.
Once the mixture is completely Incorporated you can use your hands to form dough. Once it is sturdy place onto a floured surface and roll into a triangle. Using Plastic wrap cover and place in fridge for 1 Hour.
Pre Heat Oven 400.
Place each Empanada onto Pan and brush with Egg Yolk.
Sprinkle each Empanada with Chili Powder/Salt mixture.