Prepare the pasta: pour the salt and the harina in a bowl. Add the water and start cooking with a spoonful of madeira. Gradually add the margarine by working it with your hands inside the bowl. Place it on the heated work table and leave it to rest for 5 minutes, then cover the mass with the film and leave it to rest for 30 minutes.

Clean the pepper and cut it into taquitos. Also clean the bubble and pick it very fine. Place 3 tablespoons of extra virgin olive oil in a saucepan, heat to medium heat and sauté the two pickled vegetables for a few minutes. Add the chopped chicken, peel it well with the pieces of a teaspoon of Madeira and season it with the cumin, the sweet pimenton, the salt and the pimiento. Mix and refrigerate for 5 minutes. Turn off the heat, let it cool completely and then add the chopped fresh cebolleta and the sweet Provolone Valpadana DOP to the taquitos. Reserve.

Roll the mass and extend it to a 5 mm thick sheet. Cut with a 12cm round pasta cutter and re-roll the pasta circles with the roller. Humedecer the edges of the pasta with a little water and seal them by doubling the edges.

Place the empanadas on a paper-covered band, pinch them with a little water and cook at 180° for 25 minutes until they are golden.

Sacar of the horn, refrigerate lightly and serve.