Mix the flour and salt in a bowl. Cut in the cold butter until the mixture looks like coarse crumbs.

Stir the black food coloring into 6 tablespoons of cold water. Add the colored water to the flour mixture a little at a time until a dough forms. Add the extra tablespoons only if needed. Wrap the dough and chill it for 20 minutes.

Stir the shredded chicken, cream cheese, garlic powder, and paprika together in a separate bowl until evenly combined.

Roll the chilled dough to about 1/4-inch thickness on a lightly floured surface. Use a bat-shaped cookie cutter to cut out shapes. Place a spoonful of filling on half of the bats.

Brush the edges with beaten egg, top with the remaining bat shapes, and press the edges firmly to seal. Place the empanadas on a baking sheet.

Brush the tops with more beaten egg. Bake at 375°F for 18-22 minutes until the crust looks crisp and set.

Let the empanadas cool for a few minutes, then add small pieces of black olive as eyes before serving.