📖 Instructions

1. Prepare the Chicken Filling: In a skillet, heat olive oil over medium heat. Add diced chicken and cook until browned. Introduce the finely chopped onion, garlic, and bell pepper. Sauté for about 5 minutes, or until the vegetables soften.
2. Spice It Up: Stir in cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Don't be shy with the spices; they really make the filling pop. Cook for another 2 minutes, allowing the spices to bloom and release their flavors.
3. Add Orange Zest and Juice: Zest one orange directly into the skillet, followed by the fresh juice from half of the orange. The citrus will brighten the savory spices beautifully. Simmer for 5 minutes, or until the liquid is mostly absorbed. Remove from heat and let cool slightly. Make sure you taste and adjust the seasoning if needed.
4. Make the Teal Dough: In a food processor, combine flour, salt, and blue spirulina powder. Pulse until well combined. The spirulina gives the dough its unique color and a subtle earthy undertone.
5. Add Fat: Add cold butter and shortening to the food processor. Pulse until the mixture resembles coarse crumbs. The cold fat is key for creating flaky layers in the dough.
6. Incorporate Liquid: Slowly add ice water, one tablespoon at a time, while pulsing, until the dough just comes together. Be careful not to overmix. The dough should be slightly moist but not sticky.
7. Rest the Dough: Turn the dough out onto a lightly floured surface. Form it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
8. Assemble the Empanadas: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
9. Roll and Cut: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a cookie cutter or a bowl (about 4-5 inches in diameter) to cut out circles.
10. Fill 'em Up: Place a spoonful of the cooled chicken filling in the center of each dough circle. Don't overfill, or the empanadas will be difficult to seal.
11. Seal the Deal: Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal tightly. This prevents the filling from leaking out during baking.
12. Brush and Bake: Brush the empanadas with an egg wash (egg beaten with a tablespoon of water) for a golden, glossy finish. This step is optional, but it really makes them look professional.
13. Bake: Transfer the empanadas to the prepared baking sheets. Bake for 20-25 minutes, or until golden brown. Keep an eye on them; baking times may vary depending on your oven.
14. Cool and Garnish: Let the empanadas cool slightly on a wire rack before serving. Garnish with orange zest and a sprinkle of fresh cilantro, if desired. These are best served warm.