Garlic and Chicken Empañadas

CRUST:
1/3c ice cold water
1 large egg
2t vinegar
3c flour
6 cloves garlic, minced
1/3c cold butter
1/3c cold shortening
1t salt
2 egg whites
FILLING:
3T butter
1 large Spanish onion, minced
2 cloves garlic, minced
1/4t allspice
1/4t cinnamon
1/4t cloves
1T salt
3/4lb boneless skinless chicken, coarsley diced
2t oregano

CRUST: Blend the water, egg, and vinegar together. Place the flour and garlic in a mixing bowl. Cut in the butter and shortening. Add the salt. Blend in the liquid until a coarse mixture is formed. FILLING: Heat the butter in a skillet. Add the onion and garlic and saute until tender. Add the remaining ingredients and continue to cook over low heat for 15 minutes. Cool to room temperature. Preheat the oven to 425F. Roll the pastry out on a floured surface. Cut into 2" rounds. Place 1T of the filling on each round. Fold the round in half and crimp the edges to seal. Brush the pastry with the egg whites. Place on a greased baking sheet. Bake for 15-20 minutes or until golden brown.