For the Dough: Add flour, baking powder and salt to a large bowl. Stir to combine. Use a fork to cut shortening into the flour until shortening is pea sized.

Mix in the egg. Drizzle in the ice water a bit at a time until dough comes together into a ball.

Press the dough into a disk and cover with plastic wrap. Refrigerate 30 minutes.

For the Filling: Beat cream cheese with an electric mixer until creamy. Mix in shredded cheese.

Fold in chicken, garlic, smoked paprika, cumin, sugar, oregano, salt and pepper.

For the Empanadas: Remove dough from plastic wrap and cut in half. Cut each half into 8 pieces.

Roll each piece of dough into a ball. Lightly flour a clean surface and roll each dough ball into a circle, about ⅜ inch thick.

Spoon filling into the center of each dough circle and fold in half. Roll the edges together pinching to seal.

Heat vegetable oil in a cast iron skillet.

Cook empanadas 4- 5 empanadas at a time for 2-3 minutes per side.

Remove to a baking sheet lined with a wire rack and paper towels.