Stir chicken with tomato paste until combined. Stir in roasted red pepper, green onion, olives, parsley, garlic, smoked paprika, salt and pepper. Preheat oven to 400°F. Spread pastry on clean surface. Cut out 16 3-inch rounds from each piece of pastry. Beat egg with 1 tbsp water; brush edges of each round with egg wash. Add 2 tsp filling to center of each round. Fold to enclose filling and seal edges with fork; brush with egg wash. Transfer to parchment-lined baking sheet; bake for 20 minutes or until pastry is golden brown. Cool for 10 minutes before serving.
Tip: Serve with sour cream if desired.