Lemon Curd Empanadas with Raspberry Swirl (Dessert)

**Make the Dough:** In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.

Gradually add the ice water, 1 tablespoon at a time, mixing lightly after each addition, until the dough just comes together. Do not overmix.

Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the Raspberry Swirl:** In a small saucepan, combine the raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool completely.

**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a bowl to cut out circles.

Place about 1 tablespoon of lemon curd in the center of each circle. Top with a small spoonful of the raspberry swirl.

Fold the dough over to form a half-moon shape. Seal the edges tightly by pressing with a fork.

**Bake the Empanadas:** In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the empanadas with the egg wash. Sprinkle with sanding sugar, if desired.

Bake for 18-22 minutes, or until golden brown.

Let the empanadas cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.