In a large bowl, mix 2 cups of gluten-free all-purpose flour with 1 teaspoon of salt. Cut in ½ cup of cold, cubed unsalted butter until it resembles coarse crumbs. Beat in one large egg and slowly add ¼ to ½ cup of cold water, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

While the dough chills, heat a skillet over medium heat and add 1 tablespoon of oil. Sauté ½ cup of finely chopped onions and ½ cup of diced bell peppers for about 5 minutes until softened. Stir in 1 cup of cooked, shredded chicken and 1 teaspoon of cumin, cooking for another 3 minutes. Add 1 cup of cheese, mixing until melted, then remove from heat to cool slightly.

Preheat your oven to 375°F (190°C). Roll out the chilled dough to 1/8 inch thick. Cut out circles about 4 inches in diameter. Place a tablespoon of filling on one half of each circle, fold over, and press to seal. Use a fork to crimp the edges tightly.

Line a baking sheet with parchment paper and arrange filled empanadas. Beat one egg and brush it over the tops. Bake for 20-25 minutes until golden brown and flaky. Optionally, fry in hot oil for 3-4 minutes on each side for a crispy texture.