Filling: Heat oil in a large skillet over high heat. Cook and stir ground chicken with onion, pepper and garlic, stirring constantly to break up large pieces of chicken and to prevent sticking, 4 to 5 minutes.

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For quicker empanadas omit making the dough and use 2 packages of frozen empanada discs available in the freezer section in some Supermarkets or in Latino Markets.

Stir in tomato sauce, salt, oregano and pepper. Reduce heat.

Simmer 5 to 6 minutes or until ground chicken is no longer pink.

Stir in almonds, raisins and olives. Cool. Reserve.

Dough: Combine flour and salt in a large bowl. Using a pastry blender, cut shortening into flour until it resembles small crumbs.

Make a well in the center of the flour mixture and place eggs and wine in the center.

Stir in a circular motion, starting from the inside and working your way outwardly until flour is moistened and mixture is well blended.

Divide dough into 20 (1-1/2 to 2-inch) balls, cover dough while you are making the empanadas.

Place one of the balls on a lightly floured surface. Roll dough into a 4 to 4-1/2-inch circle, using a rolling pin.

Spoon a heaping tablespoon of the filling on the bottom 1/3 of the dough. Moisten edge of dough with water and fold dough over.

For conventional ovens, preheat to 400 degrees and cook empanadas for 22-25 minutes. For a convection oven, reduce temp to 375 degrees and cook 18-22 minutes.

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Time may vary with different ovens used and calibrated correctly.