Chicken Empanada with FLAKY crust

Ingredients:
2 cups chicken, diced
1 cup onion, diced
1 cup potatoes, diced
½ cup carrots, diced
½ cup red bell pepper, diced
1/2 cup raisins
½ cup Parmigiano-Reggiano (optional)
4 cloves garlic, minced
½ tsp ground black pepper
2 tbsp cooking oil
2 tbsp butter
1 tbsp light brown sugar
Salt to taste

Crust
6 cups or 720 g all-purpose flour
22 tbsp or 340 g unsalted butter
12 tbsp or 142 g vegetable shortening (eg. Crisco)
2 tbsp light brown sugar
2 tsp salt
12 TBSP ice cold water

Eggwash: 1 egg white + 1 tbsp water

Note:
1. Use a baking pan lined with a parchment paper.
2. Cool completely before storing in a resealable plastic bag.

ERRATUM: Bake at 375 F not 350 F