Empanadas de Pollo from We Are La Cocina by Guisell Harith Osorio

Name: Empanadas de Pollo from We Are La Cocina by Guisell Harith Osorio
Ingredients: ¾ to 1 cup [180 to 240 ml] cold water; One 3½- to 4-pound [1.6- to 1.8-kg] cooked chicken (from chicken stock recipe, or a store-bought rotisserie); 3 cups [420 g] all-purpose flour; ½ teaspoon kosher salt; ½ cup [110 g] unsalted butter (1 stick), cut into 1-inch [2.5-cm] pieces and frozen; ½ cup [110 g] lard, cut into 1-inch [2.5-cm] pieces and frozen; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 3 garlic cloves, minced; 1 yellow Peruvian pepper (aji amarillo), diced, with seeds; ½ cup [60 g] diced red bell pepper; ½ cup [70 g] diced onions; 2 tablespoons vegetable oil; 2 tablespoons water; 1 whole egg; 12 black olives, pitted; 24 golden raisins (about ½ cup [70 g]); 3 hard-boiled eggs, quartered; ¼ teaspoon salt, plus more for seasoning; 1 cup [240 ml] chicken stock

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Empanadas: these are my thing. My in-laws are very nice, but I need to be me, and they are them. Thanksgiving dinners were good dinners, but they don’t cook at all. I asked my husband, Brian,...

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Ingredients

¾ to 1 cup [180 to 240 ml] cold water
One 3½- to 4-pound [1.6- to 1.8-kg] cooked chicken (from chicken stock recipe, or a store-bought rotisserie)
3 cups [420 g] all-purpose flour
½ teaspoon kosher salt
½ cup [110 g] unsalted butter (1 stick), cut into 1-inch [2.5-cm] pieces and frozen
½ cup [110 g] lard, cut into 1-inch [2.5-cm] pieces and frozen
1 tablespoon tomato paste
1 teaspoon dried oregano
3 garlic cloves, minced
1 yellow Peruvian pepper (aji amarillo), diced, with seeds
½ cup [60 g] diced red bell pepper
½ cup [70 g] diced onions
2 tablespoons vegetable oil
2 tablespoons water
1 whole egg
12 black olives, pitted
24 golden raisins (about ½ cup [70 g])
3 hard-boiled eggs, quartered
¼ teaspoon salt, plus more for seasoning
1 cup [240 ml] chicken stock