INGREDIENTS
2
dough rounds of empanada dough
1 lb
chicken breasts
1 1/4 cups
monterey jack cheese
9 oz
chiles
1 1/2 tsp
ground cumin
3/4 tsp
kosher salt
1 pinch
pepper
1 large
egg
1 tbsp
water
8 tbsp
butter
8 tbsp
shortening
2
� cups flour
1 tsp
sea salt
2/3 cup
ice-cold water