• Preheat the oven to 400 degrees after dough chills.

Homemade Crust

• In a large bowl, whisk flour and salt together.
• Using a pastry cutter, cut cold butter and shortening into flour until crumbly.
• Add ice cold water, a tablespoon at a time. Mix with a fork and repeat adding the water until dough forms and sticks together.
• Wrap in plastic wrap and place in the fridge for 30 minutes.
• Roll out dough on a flour surface.
• Using a large biscuit cutter cut out dough circles.

Raspberry Filling

• In a small saucepan over low heat, add raspberries and sugar. Stir
• Mix water and cornstarch together until combined and add to the raspberry mixture.
• Cook on low for 5-7 minutes or until the raspberry mixture has thickened. Set aside to cool.

Cream Cheese Filling

• In a medium bowl, beat cream cheese until fluffy, about 2-3 minutes.
• Add sugar, lemon juice, and vanilla extract. Beat until combined.
• Spoon a spoonful of cream cheese mixture in the center of the dough followed by a spoonful of raspberry mixture..
• Fold the dough over in half and moisten the edges.
• Using a fork, crimp the edges to secure.
• Mix egg and water together in a small bowl and brush over each empanadas.
• Bake in preheated oven for 20-25 minutes.
• Sprinkle with powdered sugar, if desired.