In a big saucepan add chicken breast and enough water to cover the chicken. Cook until chicken is tender. Let it cool enough to handle and shred it. Reserve 2 cups of the broth.

Add potatoes and water to a medium saucepan and cook until tender when pierced with a fork. Drain the potatoes and set aside.

In a large saucepan, add 2 tablespoons of oil and sauté onions, garlic, parsley, and green peppers over high heat for about 2 minutes.

Add the reserved broth (2 cups), shredded chicken, potatoes, oregano, cumin, salt, pepper, cayenne pepper, and green olives. Bring to a simmer and sprinkle 1 tablespoon of flour, stirring constantly. Cook for 3 minutes on medium heat. Remove from heat and add raisins and diced eggs. Give it a gentle stir.

Refrigerate until cooled completely, about 4 hours or overnight.

In a big bowl, add flour, butter, sugar and salt. Using your fingers or a pastry blender, mix until crumbly.

Add water and mix until the dough comes together. Keep the dough in a zip-lock bag for 10 minutes.

Divide the dough into 18 equal portions. Roll each portion into a ball. Let it rest in a zip-lock bag for 5 minutes.

Roll and assemble one empanada at a time.

Using a rolling pin, roll balls into a circle, 6 inches in diameter.

Hold the empanada disk in the palm of your hand and place ¼ cup of chilled filling. Making sure the filling doesn’t touch the edges.

Fold the dough in half over the filling. Pinch the edges together all the way around to seal the empanada.

Starting at one corner, press the dough with your thumb and index finger, fold the corner over the edge making a triangle and press again. Continue all the way around.

Drain over paper towels.

Serve hot.