For the Crust:
Combine all dry ingredients including margarine and shortening.
Mix it will until it resembles pea-sized grains.
Add water gradually until ingredients are well-hydrated.
Chill the dough for 30 minutes.
6.Trim edges then cut into 40 grams per portion, crosswise.
For the Filling:
Boil chicken in a medium saucepan until done.
Shred chicken and set aside.
Heat oil in a sauté pan and sauté garlic and onions.
Add cooked chicken and cook for about 3 minutes.
Add liquid seasoning and pickles and mix very well.
Add in the cooked mashed potatoes and mayonnaise.
Season with salt and pepper.
Roll out dough into a thin sheet and, using round cookie cutters, cut the dough into serving portions.
Place a tablespoon of filling in the middle of the dough then combine all edges of the dough and press using fingers.
Do the same with the rest.
Let empanadas freeze for about 15-20 minutes.
Heat oil for deep-frying.