Combine flour, 1 teaspoon salt and sugar in food processor bowl. Pulse a few times to combine.

Add butter and shortening and pulse about 8 times until a coarse meal texture is formed.

In small bowl, whisk egg yolk and 1/2 cup cold water.

Slowly pour into food processor while running.

When the dough starts to come together, remove to floured surface and knead a few times until dough is smooth (if the dough seems too crumbly, add another tablespoon or two of water.)

Form dough into a disk. Wrap dough in plastic wrap and refrigerate 1 hour or overnight. *Note when short on time you can use pre-made frozen empanada discs or refrigerated pie dough.

Preheat oven to 425 degrees F.

Cut dough disk in half.

Roll each half into a 6 inch long cylinder.

Cut each cylin 6 equal pieces.

Roll each piece into a ball.

Slightly flatten dough ball with your hand.

Dust both sides with flour and roll in a 5-6 inch diameter circle. The dough should be less than 1/4 inch thick.

Spoon about 2-3 rounded tablespoc filling into the center, fold the top to meet the bottom and press with your fingers or a fork to seal edge.

Trim excess dough, will form half-circle shape.

Place on a large baking sheet lined with parchment.

Repeat until all empanadas are formed

Whisk egg with 1 tablespoon water and brush empanadas with egg wash.

Bake for 17-20 minutes or until golden brown.