Sift All-Purpose Flour (2 1/4 cup) into a large bowl, add Salt (1 teaspoon) and mix together, blend in Butter (8 tablespoon) with your fingertips or a pastry blender until mixture resembles coarse meal.
Beat together Egg (1), Water (1/3 cup), and Distilled White Vinegar (1 tablespoon) in a small bowl with a fork. Add to flour mixture, use your hand and mix in the bowl until it forms a dough. Knead it a little until the dough comes together.
Flatten the dough and chill, wrapped in plastic wrap, at least 1 hour.
In a pan over medium heat, add a little bit of Oil (to taste) and let it get hot. Add Cubanelle Pepper (1), Plum Tomato (1), Onion (1), Garlic Paste (1/2 teaspoon), and Distilled White Vinegar (1 teaspoon).
Stir and cook for 3-5 minutes, then add Tomato Paste (3 tablespoon), and Knorr® Stock Cube (1) and using your spoon, dissolve them into the mixture.
Add package of Goya® Sazon con Culantro y Achiote (1 package) and mix, add Chicken Breast (1 pound) and stir together until coated. Add Chicken Stock (1/2 cup) and stir, cook until thickens a bit. Set aside to cool a little.
Take the dough out of the fridge. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas.
To assemble the empanadas, place a spoonful of the chicken filling on the middle of each empanada disc. Add a sprinkle of Mozzarella Cheese (to taste) if you want. Fold the disc and seal the edges by pressing the dough with a fork dipped in flour.
Heat a couple of inches of Oil (to taste) in a pan over medium-high heat. Fry the empanadas until golden brown on both sides. If the oil is too hot when frying, reduce to medium.
Drain on paper towel, and serve right away!