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Mix dry ingredients together
Add wet ingredients to the dry mixture
Work the dough by mixing together until a dough begins to form, then knead until a consistent ball of dough forms. If the dough feels too wet, add flour one tablespoon at a time until it no longer sticks to your hands
Cover the dough with plastic wrap or towel and let chill in the fridge for at least 30 minutes
Divide the dough into quarters, then into fourths, then sixteenths to create 16 pieces. Roll each piece into a ball and on a flour dusted surface roll each ball into a round circle using a rolling pin
Sauté onion, garlic cloves, green pepper, and red pepper together
Add ground chicken to the sautéed vegetables and cook through
Stir in marinara sauce and red wine vinegar, season with salt and pepper to taste
Fill each empanada dough circle with the chicken filling, making sure not to overfill, and crimp the dough shut using a fork or fingers
Brush empanadas with egg wash and bake at 400°F for 20-25 minutes, or until golden brown