Prepare the pasta: pour the salt and flour into a bowl. Add the water and start to knead with a wooden spoon. Gradually blend in the margarine, working with your hands inside the bowl. Move to a floured work surface and knead for 5 minutes, then cover the dough with cling film and leave to rest for 30 minutes. Clean the bell pepper and dice it. Clean the onion and chop it finely. Pour 3 tablespoons of extra-virgin olive oil into a frying 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 tines of a wooden fork, and season with cumin, paprika, salt and pepper. Stir and sauté for about 5 minutes. Turn off the heat and allow to cool completely, then add the fresh spring onion cut into rounds and the diced mild Provolone Valpadana P.D.O. to the meat. Set aside. Take the pasta and roll it out to a 5 mm thick sheet. Cut it with a 12 cm round pastry cutter and fill the pastry circles with the filling. Moisten the edges of the pastry with a little water and close them by curling the ends. Place the empanadas on a baking tray lined with greaseproof paper, brush them with egg yolk beaten with a little water and bake them at 180° C for 25 minutes, until golden brown. Remove from the oven, allow to cool slightly and serve.