Instructions

Pastry

1. In the bowl of a food processor fitted with a metal blade, combine the dry ingredients.
2. Add the shortening and butter; pulse until the mixture resembles coarse cornmeal.
3. Slowly add the water and pulse until a ball of dough forms.
4. Remove it from the bowl, pat it into a disk, wrap, and refrigerate for 1 hour, or overnight.

Filling

1. Toss the diced apples with the lemon juice and set aside.
2. In a large skillet over medium heat, melt the butter.
3. Reduce heat slightly, then add the onions, pepper if using, and garlic and cook for 3 to 5 minutes, until the onions are translucent, and the garlic is fragrant, do not burn the garlic.
4. Add all the spices, salt, and pepper.
5. Next add the apple mixture and cook for about 2 minutes.
6. Stir in the diced chicken.
7. Taste the mixture and adjust the seasoning, if necessary.
8. Remove from the heat let cool.
9. Once cooled, stir in grated cheddar cheese.
10. To shape empanadas: Roll the dough about 1/8" thick. Cut out rounds with a 3 1/2" round cutter – if you are using a bigger round cutter, you will have fewer empanadas than suggested amount. Place the rounds on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 20 minutes.
11. Preheat the oven to 375°F.
12. After chilling the dough, place 1 scant tablespoon of filling on each circle.
13. Brush a bit of egg wash on the rims.
14. Fold the circles in half and crimp with a fork to seal.
15. Brush the tops of the empanadas with more egg wash.
16. Bake the empanadas for 15 to 20 minutes, until golden brown.
17. Remove them from the oven and serve warm.
18. Serve with sour cream or guacamole for extra flavor.