Mama Maggie's Kitchen

For Dough:
2 In a large bowl, add the flour. 
26 Using your hands or a pastry cutter, cut the butter (or shortening) into the flour until you have fine crumbles.
3 Add the salt and water. 
16 Add the water, little by little until the dough comes together. It should not be sticky. 
0 Cover with plastic wrap and let dough rest for 1 hour.
For the Chicken Filling:
5 Heat the oil.
6 Season the chicken with salt, pepper, and cumin.
7 Add the chicken to the skillet and cook for 4 minutes.
8 Then add the onion, garlic, tomato, and chipotle.
9 Cook for an additional 5-6 minutes, or until the liquid from the tomato is gone.
10 Set aside until cool.
How to Assemble:
12 Preheat your oven to 425 degrees F. 
27 Line a large baking sheet with parchment paper and set aside.
13 Transfer the dough to a lightly floured surface and knead for a few seconds. 
22 Roll into a log and slice into 12 equal sections. Roll into balls and keep them covered with a kitchen towel so they don't dry out.
14 Roll and extend each ball on a lightly floured surface to about 4 inches in diameter. 
28 Using your best judgement, add some cheese to the center. 
20 Fill with about 1/4 cup of the cooled chicken filling. 
29 Fold over until two sides meet and gently press with fingers. 
21 You can crimp with a fork, or you can pinch and fold over to create a braided look. Whichever you find easiest. 
15 Transfer filled empanadas to a lined baking sheet. 
30 Whisk the egg with a splash of cold water. 
17 Using a pastry brush, brush the tops of the unbaked empanadas. 
18 Place the baking sheet in the preheated oven. 
31 Bake for 22-25 minutes or until golden brown all around. 
32 Take a peak at 22 minutes. If they are golden brown, remove. 
33 To make them browner, press the broiler button and broil for 30 seconds. Remove immediately! 
19 Cool slightly before serving.