📖 Instructions

1. Prepare the Dough: In a large mixing bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix; a shaggy dough is perfectly fine. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial; don't skip it!
2. Make the Raspberry Chipotle Sauce: While the dough is chilling, prepare the sauce. In a small saucepan, combine the raspberry preserves, chipotle peppers in adobo sauce (finely chopped), adobo sauce, apple cider vinegar, and brown sugar. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the sauce has thickened slightly. Remove from heat and let it cool completely. Taste, and adjust sweetness or spice as needed.
3. Prepare the Filling: In a food processor, combine the cooked chicken (shredded), cream cheese (softened), Monterey Jack cheese (shredded), red onion (finely diced), cilantro (chopped), lime juice, garlic powder, cumin, salt, and pepper. Pulse until the mixture is well combined but still has some texture. You don't want a complete paste; a little chunkiness is ideal.
4. Assemble the Empanadas: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a 4-inch round cookie cutter or a knife to cut out circles. Place a spoonful of the chicken 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. This is important to prevent the filling from leaking out during baking!
5. Bake the Empanadas: Place the assembled empanadas on the prepared baking sheets. Brush the tops with the egg wash (egg beaten with a tablespoon of water) for a golden-brown finish. Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is heated through. Keep a close eye on them; oven times can vary.
6. Serve: Let the empanadas cool slightly before serving. Serve warm with the raspberry chipotle sauce on the side for dipping. These are fantastic as appetizers, snacks, or even a light meal. You know, I think I'll make some for my friends this weekend; it's been a while since we've all been together!