My "Clucking Good" Chicken Empanadas Recipe

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