Chicken Empanadas

I made these for the Super Bowl. They are just as good substituting 1 lb of ground beef for the chicken. The dipping sauce is optional but really worth the time.  Butterflying the chicken makes it easier to shred.  You can skip that but add more cook time to your boil.

Dipping Sauce Ingredients:
1/2 cup of sour cream
1 1/2 tbsp of habanero hot sauce (I use Goya Salsita)
Juice of half a lemon
Salt and pepper to taste

Empanada Filling Ingredients:
2 chicken breasts, butterflied
6 cups of water
2 bell peppers, 1 quartered, 1 finely diced
2 onions, 1 halved, 1 finely diced
6 garlic cloves, 3 peeled whole and 3 minced
2 tsp chili powder
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/4 tsp cumin
Salt
Olive Oil
2 tbsp tomato paste
1 cup of chicken broth
4 oz of cheddar cheese, shredded
4 oz of jalapeno pepper jack cheese, shredded

Empanada Dough:
4 1/2 cups of flour
3 tsp of salt
2 sticks (1 cup) of butter chilled and diced into cubes
2 eggs
2/3 cup of ice water
2 tsp of white vinegar
Canola Oil

For the Dipping Sauce:
Combine all of the ingredients.  Stir and serve.

For the Empanada Filling:
Place the chicken breasts in a large pot, add water, quartered bell pepper, halved onion, three whole garlic cloves, and 2 tsp of salt.  Simmer for 40 minutes, remove from the pot and then shred the chicken and reserve on the side.  Heat a small amount of olive oil in a large pan over medium heat.  Saute the finely diced onions and bell peppers until translucent, about 8 minutes.  Add the minced garlic and saute for 2 minutes more.  Season with chili, garlic and onion powder, cumin and 1/2 tsp of salt.  Stir for 1 minute and then add the tomato paste.  Stir the tomato paste into the vegetables, cooking for 2 minutes.  Add the chicken broth and chicken and stir to combine, cooking for 3 minutes and adding more chicken broth if the mixture becomes too thick.  Place the mixture into a bowl off the heat and stir in both of the cheeses.  Chill until you are ready to assemble the empanadas.

For the Empanada Dough:
Sift the flour and salt together in a large bowl. Cut the chilled butter into the flour until the butter is small pea sized pieces.  Whisk the water, eggs, and vinegar together and then add to the flour mixture.  Combine to form a shaggy dough.  Turn the dough out onto a floured surface and work in to a cohesive round.  Split the round in haf, press into 2 thick disks, wrap in plastic, and chill for 1 hour. When you are ready to make the empanadas, in a large pot heat about 1 inch of canola oil on just above medium heat until shimmering. Cut each of the 2 rounds into 12 pieces (for a total of 24).  Roll out each one into a circle, add a heaping mound of chicken filling, pinch and fold to close.  Fry until golden brown and crispy on both sides, flipping as need. Serve with dipping sauce.