• 1 jar (12 ounces) roasted red and yellow bell peppers , drained, patted dry with paper towels and sliced into thin strips
• 4 ounces goat cheese , room temperature
• 1 1/2 teaspoons dried oregano
• Pinch salt

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold butter , cut into pieces
• 1/4 cup vegetable shortening
• 4 to 6 tablespoons ice water

To make filling: In a medium bowl, combine all ingredients. Set aside.

To make dough: In a food processor with knife blade attached, pulse flour and salt to mix. Evenly distribute butter and shortening on top of flour mixture; pulse just until mixture resembles coarse crumbs. With processor running, add 4 tablespoons ice water. Immediately stop processing and pinch dough; it should be just moist enough to hold together. If not, with a fork, stir in up to 2 tablespoons additional ice water.

Shape dough into two disks. Wrap each in plastic wrap and refrigerate 30 minutes or up to overnight.

On a lightly floured surface, roll dough into 12-inch circles. Using a 2 1/2-inch round cookie or biscuit cutter, cut 4 circles out of each disk. Place 1 heaping teaspoon goat cheese mixture in the center of each circle. With wet fingertips, dampen the edges of the dough and fold in half, forming a half moon. Gently press along the edges to seal, then press again using the tines of a fork to make a decorative edge. Repeat entire process with remaining dough and filling until both are gone. (If there's leftover filling, roll the scraps of the dough into additional empanadas.) Place empanadas on an ungreased baking sheet about 1 inch apart and refrigerate uncovered at least 1/2 hour or up to 1 day.

Preheat oven to 375°. Bake empanadas until edges are lightly browned, 13 to 16 minutes. Serve warm or at room temperature.