Chicken empanadas

Cut the shortening into the flour and salt with a pastry cutter to a breadcrumb consistency.

Crack in the egg and add the white wine to bring it together into a dough.

Knead about five minutes; a kneaded dough is easier to wrap and less likely to burst.

Rest the dough in the fridge at least half an hour.

Brown the chicken legs in a pot with a little oil.

Slice the green onions; peel and chop the garlic; shave the ribs from the jalapeno and dice.

Add the peppers, garlic and onion whites; fry a little; add oregano, cumin, smoked paprika and a little cinnamon and fry briefly without burning.

Add the can of tomatoes and deglaze; add a pinch of salt; simmer on low about an hour until the meat is soft, stirring now and then.

Remove the chicken to cool; boil the liquid, stirring constantly, until reduced to a very thick intense sauce.

Discard skin, tendons and cartilage; pull the meat into shreds and chop a little; stir into the sauce with the onion greens and crumbled Manchego.

Taste; add salt and a little water to loosen if needed.

Beat an egg with a little water for egg wash.

Divide the dough into a dozen balls; smash each between parchment with a pan, then roll with a rolling pin to the thickness of a thick tortilla.

Spoon filling onto each round; gather both sides up and crimp across the top so the seam sits on top; use egg wash to seal once the dough surface dries.

Set them close together on the parchment-lined sheet.

Brush egg wash over the outsides and sprinkle with coarse salt.

Bake at 400F / 200C, convection if available, until brown, about half an hour.