Bring one cup of water to a boil. (I use the microwave.) Remove from heat and add four tablespoons of butter. Let stand in a glass mixing bowl until the water becomes room temperature.
Mix in four cups of Bisquick, one cup at a time until a soft dough forms.
Shape the dough into a ball and flatten, wrap in plastic wrap and refrigerate for one hour. Prepare the filling.
In a skillet, over medium high heat, add one tablespoon of cooking oil. Cook one half of a cup of onions until soft. Mix in one-half teaspoon of cumin, one teaspoon of paprika and one-half teaspoon of red pepper flakes. Cook for an additional two minutes.
Add two chopped jalapeños and one chopped tomato. Cook until the tomato breaks down, creating a sauce.
Stir in one-half cup of diced cooked carrot, one-half cup of chopped cooked zucchini and two-and-a-half cups of cooked chicken.
Add tomato juice only if needed for moisture.
Season with salt and pepper and let cool.
Preheat the oven to three hundred and fifty degrees and line two baking sheets with parchment paper.
Roll out the dough on a lightly Bisquick floured surface, and cut into circles using a round dough cutter. There should be enough to make sixteen empanadas.
Place some of the filling into the center of each circle, fold over and seal around the edges with a fork.
Place the empanadas on the prepared baking sheets and brush each one with the egg wash. Bake for thirty minutes, or until golden brown. Enjoy!