Mix all-purpose flour, corn flour, baking powder, curry powder and salt in a bowl. Add canola oil. Add 1/2 cup of water, mixing with your hand. If the dough feels too dry and difficult to process, add water 1 tablespoon at a time until you get a pliable texture. Shape the dough into a ball and wrap tightly in plastic wrap and place in the refrigerator for the time you take making the filling.

Heat a tablespoon of butter on a frying pan, add chicken pieces, diced bell pepper, diced shallot, salt and curry powder. Fry until the chicken is cooked through. Set aside to cool slightly.

In a bowl, combine cream cheese, grated cheddar, cilantro, parsley, ground coriander and ground cumin. Mix to combine. Add the chicken mixture and mix.

Flour a working surface and roll out the dough to about 1/4 inch thick. Cut out circles the size of your liking, with a cookie cutter or similar. Divide the filling equally on the rounds, making sure to leave at least 1/2 inch border without filling. Make the egg wash by lightly whisking an egg with a tablespoon of milk. Brush the edges of each circle with egg wash, fold the circle in half over itself to make a half moon shape and pat the edges together with your finger. Seal the edges by pressing tightly with a fork or crimping with the edge of your pinkie finger. Transfer on a plate, cover with plastic wrap and refrigerate for 30 minutes. Save the egg wash for brushing. Pre-heat the oven to 375° F.

Place the empanadas on a baking sheet lined with parchment paper, brush with the leftover egg wash. Prick each empadada with a fork or cut steam vents with a sharp knife and bake for about 25-30 minutes, until the color is rich and golden. Take care not to burn.