First make the dough for the empanadas. In a large bowl dissolve the Fresh Yeast (25 gram) in Water (250 gram).
In another large bowl sift the Bread Flour (500 gram) and make a crater in the middle. Add the yeast water to the crater and start mixing. Once mixed a little, add the Olive Oil (40 gram) and keep mixing. Following that add the Salt (12 gram) and continue to mix thoroughly.
Take the dough out and place on a flat surface and knead with your hands for 10 minutes. Place the dough back in the bowl, pour over some olive oil and cover with a cloth let it rise for one hour and a half.
Hardboil the Egg (1) and then grate.
While the dough is rising we can make the filling. Dice the Boneless, Skinless Chicken Breast (1) and heat up a frying pan with some olive oil.
Season the diced chicken with salt and add to the pan. Add grated egg and Cayenne Pepper (to taste) and mix. Then add the Tomato Sauce (to taste) and after mixing let it reduce to thicken the filling.
Take a piece of the dough and roll it out with a rolling pin.
Place some of the filling in the center but not too much.
Brush the edges with water and seal the empanada. With a fork press along the edges to seal completely.
Heat up Cooking Oil (to taste) in a frying pan. Fry until golden brown, then transfer onto a plate with paper towel to absorb the excess oil.