• Making dough: Combine egg yolks, oil, salt, and baking powder. Once well combined, add the flour and mix.

  By this point, the dough will be crumbly and too dry. Start adding water by the tablespoon and working until it forms a cohesive ball with the least water possible. I used 7 tablespoons in the end, but it varies sometimes.
  
• Work dough: Mix everything with your hands on a lightly floured surface until everything is well mixed, but just squeezing without folding (like playdoh). Add some flour to the dough if it is too sticky, or a bit of water if it is too dry

  Once the dough has the consistency of playdoh (One to two minutes at most) wrap, and let the dough rest for ten minutes.
  
• Rolling out: Separate a small, golf-ball-sized piece of dough.

  On a lightly floured surface roll out the dough forming a small circle.
  

How to make make pastelitos:

• Make pastelitos: Cut out circles of about 2.5" [6.5 cm] in diameter. Paint the inside with egg white (which acts as glue so the layers don't separate), place a tablespoon of the chicken filling in the center of each circle, cover with another circle and seal the border pressing it with a fork.
  

How to make make empanadas:

• Make empanadas: Cut out circles 4" [10 cm] in diameter. Paint the inside with egg white (which acts as glue so the layers don't separate).

  Place a tablespoon of the chicken filling in the center of each circle, double over in a semi-circle, and seal the border pressing it with a fork.
  

How to fry

• Frying: Heat oil over medium heat in a 1 qt [1lt] pot. Deep fry the pastelitos / empanaditas until they are golden brown on each side.

  Rest on a paper towel to drain excess oil before serving.