Haitian Chicken Pâté Puffs

In a large mixing bowl, combine the flour and salt. Add the cubed butter and work it into the flour mixture using a pastry cutter or your hands until it resembles coarse sand.
Gradually add the cold water to the flour mixture and mix until the dough comes together in a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and minced garlic and cook until the onion is translucent, about 3-4 minutes.
Add the ground chicken, salt, black pepper, allspice, cinnamon, and cloves to the skillet. Cook until the chicken is browned and cooked through, breaking it up into small pieces with a wooden spoon.
Add the breadcrumbs, chicken broth, and tomato paste to the skillet and stir to combine. Cook for an additional 2-3 minutes until the filling is thickened.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cookie cutter or a glass, cut out circles of dough.
Place a spoonful of the chicken filling onto each circle of dough, leaving a little space around the edges. Fold the dough over the filling to form a half-moon shape and crimp the edges with a fork to seal.
Whisk together the egg and water to make the egg wash. Brush the egg wash over the tops of the puffs.
Bake the puffs on a baking sheet lined with parchment paper for 20-25 minutes or until golden brown.