Chicken Empanada Filipino Style - Two Ways

With so many kinds of empanadas originating from different countries, this our Filipino version cooked in two ways with two fillings. From the flaky, buttery crust to the flavorful chicken fillings, each bite will leave you wanting more.
INGREDIENTS
Traditional Chicken Filling:
2 tablespoons cooking oil
2 cloves garlic, minced
½ medium red onion, diced
250 grams boneless chicken breast, cut into cubes
½ cup (80 grams) carrots, diced
½ cup (80 grams) potatoes, diced
⅛ cup (20 grams) raisins
½ piece chicken bouillon cube
½ tablespoon Knorr liquid seasoning
½ tablespoon oyster sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
1 hard-boiled egg, sliced
Chicken Curry Filling:
2 tablespoons cooking oil
2 cloves garlic, minced
½ medium red onion, diced
250 grams boneless chicken breast, cut into cubes
½ cup (80 grams) carrots, diced
½ cup (80 grams) potatoes, diced
⅛ cup (20 grams) green peas
½ tablespoon curry powder
1 teaspoon fish sauce
¼ cup evaporated milk
¼ teaspoon salt
¼ teaspoon ground black pepper
Crust:
1st Dough:
2 cups (250 grams) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
¼ cup (57 grams) cold unsalted butter, cut into cubes
½ cup (120 ml) cold water
2nd Dough:
1½ cup (188 grams) all-purpose flour
¼ cup (57 grams) cold unsalted butter, cut into cubes
¼ cup (57 grams) vegetable shortening
Additional Ingredients:
cooking oil for frying
egg wash for baking (1 egg + 1 tablespoon water, beaten)
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