Preheat your oven to 400°F (200°C).

In a skillet, heat a tablespoon of oil over medium heat. Add the finely chopped onion and sauté for about 3–4 minutes until translucent.

Add the diced chicken breasts to the skillet and cook for 6–8 minutes until no longer pink. Stir in the minced chipotle peppers.

Remove from heat and stir in the chopped cilantro. Set aside to cool slightly.

Dust your countertop with flour and roll out the puff pastry sheets to 1/8 inch thickness. Cut out circles.

On one half of each pastry circle, spoon some of the cooled filling. Fold over the other half and crimp the edges with a fork.

Brush each empanada with the egg wash for a golden finish.

Place on a parchment-lined baking sheet and bake for 20–25 minutes until puffed and golden brown.