Prepare the dough: pour the salt and flour into a bowl. Add the water and start kneading with a wooden spoon. Gradually incorporate the margarine, working with your hands inside the bowl. Move to the floured work surface and knead for 5 minutes, then cover the dough with plastic wrap and let it rest for 30 minutes.

Clean the pepper and dice it. Also clean the onion and chop it finely. Pour 3 tablespoons of extra virgin olive oil into a pan, turn on a medium flame and fry the two chopped vegetables for a few minutes. Add the minced chicken, break it up well with the prongs of a wooden fork, and season with cumin, paprika, salt and pepper. Mix and brown for about 5 minutes. Turn off the heat and let it cool completely, then add the fresh spring onion cut into rounds and the diced sweet Provolone Valpadana DOP to the meat. Set aside.

Take the dough and roll it out to a thickness of 5 mm. Cut it with a 12 cm round pastry cutter and fill the circles of dough with the filling. Moisten the edges of the dough with a little water and close them by curling the ends.

Place the empanadas on a baking tray lined with baking paper, brush them with the egg yolk beaten with a little water and cook them at 180° for 25 minutes, until golden brown.

Remove from the oven, let cool slightly and serve.