Step 1: Cook the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add minced onion, red bell pepper, and yellow/orange bell pepper. Sauté for 5 minutes until soft.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add shredded chicken to the skillet and mix thoroughly.
5. Sprinkle in chicken bouillon, onion powder, garlic powder, and kosher salt. Stir well to combine.
6. Add tomato paste and mix until evenly distributed. Let the filling cook for 5 more minutes to meld flavors.
7. Remove from heat and stir in fresh cilantro. Let the mixture cool slightly.

Step 2: Assemble the Pockets

1. Preheat oven to 375°F (190°C).
2. Lay empanada dough shells on a clean surface.
3. Spoon 2 tablespoons of chicken filling into the center of each dough shell.
4. Fold the dough in half to create a half-moon shape. Press edges together to seal.
5. Use a fork to crimp the edges for a decorative touch and secure the filling inside.

Step 3: Apply the Egg Wash

1. In a small bowl, beat the egg.
2. Brush the egg wash lightly over the top of each pocket.

Step 4: Bake the Pockets

1. Arrange the pockets on a baking sheet lined with parchment paper.
2. Bake for 20–25 minutes or until golden brown.
3. Let the pockets cool slightly before serving.