Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • ½ cup (115g/ 1 stick) unsalted butter, cold and cubed
  • ½ cup (120ml) cold vegetable shortening, cubed
  • ½ cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup/ 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely chopped (about 1 cup/150g)
  • 1 pound (450g) cooked chicken, shredded (rotisserie chicken works a treat!)
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional, for a bit of kick!)
  • 1/2 cup (120 ml) chicken broth
  • 1/4 cup (60g) pimiento-stuffed green olives, chopped
  • ¼ cup (30g) raisins (optional, for a touch of sweetness)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Combine flour and salt in a bowl (or food processor). Cut in butter and shortening until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 45 minutes.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper until softened. Add garlic, cumin, paprika, oregano, and cayenne pepper (if using); cook until fragrant. Stir in shredded chicken, chicken broth, olives, and raisins (if using). Season with salt and pepper to taste. Simmer until the liquid has reduced. Let cool.
  3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles using a cookie cutter or bowl. Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal. Brush with egg wash.
  4. Place empanadas on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.