Preheat oven to 350 degrees. 

Prepare dough by combining ingredients in a medium bowl. Mix until a firm dough forms, and then allow to rest while creating the filling. This allows the moisture to completely absorb into the masa harina. Cover the bowl with a towel, while it rests.

For the filling, combine all ingredients into a large bowl and stir so ingredients are evenly incorporated. The dough needs to be cool to stuff the empanadas, so make sure to start with shredded chicken that is completely cooled. 

To fill the empanadas, divide the masa dough into 40g or 1.5 oz dough balls. I use an OXO scale to weigh the dough balls. 

Next, press the dough flat in a tortilla press, between two sheets of plastic. (We actually use a plastic sandwich bag with the sides cut open.) You will do this to create a flat round disc. Next, place the disk carefully in an empanada press. 

Place approximately two tablespoons of filling in the center of the press. My husband utilizes a medium Pampered Chef scoop, which he says is just the right amount of filling. 

Carefully fold the top edge of the dough circle over the filling, pressing down on the bottom edge to seal the empanada. (This can be done by hand, without a special press. The special press just makes the edges prettier. For tips on making them without a press, see A Cozy Kitchen's recipe, linked in my blog post.) 

Place formed empanadas on a cookie sheet that's been sprayed lightly with cooking oil, to prevent sticking. I'd also recommend brushing the tops of the raw empanadas with oil, to prevent burning. Some recommend brushing with an egg wash instead, which is optional. 

Bake in a 350 degree oven for 18-20 minutes. Best served warm, with salsa. 

See blog post for recommendations on freezing and reheating baked empanadas. Suggestions for deep frying and air frying the raw empanadas are also located within the text of my blog post.