Cut in butter and shortening. Add water. Knead lightly to form ball.
4 Tbsp. unsalted butter, 1 cup shortening, 2/3 cups water
Cover with plastic wrap. Chill in refrigerator for at least 20 minutes.
Preheat oven to 375ºF.
Roll out dough on a lightly floured surface to ⅛ inch thick. Cut the dough in round pieces 3 inches in diameter. Roll out each round piece to about 4 ½ inches in diameter.
Fill with 1 heaping tablespoon filling. Dip fingertip in cold water and moisten bottom half of circle. Fold dough over filling and press together with fingertips or fork.
Place empanaditas on a cookie sheet. Puncture top of each empanadita twice with fork. Bake at 375ºF for 25 minutes and at 400ºF for 5 more minutes or until golden brown.
Notes
Makes approximately 2 dozen 4 ½ inch, 1 ½ oz. empanaditas.