TO MAKE EMPANADA FILLING: in a large pan over medium heat, heat the oil. Saute the onions and carrots until vegetables have softened, about 5 minutes. Raise the heat to medium high and cook the chicken until it become browned, about 5 minutes. Add the potatoes, soy sauce, vinegar and raisins. Reduce the heat to medium, cover and cook until potatoes have softened, about 30 minutes. Taste and add salt to taste. TO MAKE EMPANADA CRUST: Sift the flour, baking powder, salt and sugar and eggs together in a bowl. Add in chilled and cubes butter and lard or vegetable shortening. Using  a fork or hand pinch together until it forms a crumb. Add ice cold water 1 tbsp at the time and mix well. Knead the dough on a flavored surface and cut dough into your desired size, using empanada cutter, or any available round cutter you have. Place filling in the center and fold dough over to opposite side. Crimp the dough with the fork or with your fingers to seal the edges and repeat procedure until done. Place chicken empanada on a baking tray, fry until lightly brown, or bake in a preheated oven 375F, for about 30-40 minutes or lightly brown. Time varies depend on the size of your empanada.

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