Follow these step-by-step instructions to make creamy, delectable empadinhas:

Making the Dough:

1. Prepare the Dough: In a large bowl, combine the flour and salt. Add the chilled butter and vegetable shortening. Use a pastry cutter or your fingers to blend the fats into the flour until the mixture resembles coarse crumbs.
2. Add Water: Gradually add cold water to the mixture, stirring gently until the dough begins to come together. Be careful not to overwork the dough.
3. Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to let it rest and chill.

Preparing the Filling:

4. Cook Aromatics: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until they are soft and translucent.
5. Add Chicken and Cream: Stir in the shredded chicken, cream cheese, heavy cream, and chicken broth. Cook for about 5 minutes, stirring frequently, until the mixture is creamy and well-combined.
6. Add Vegetables: Add the peas and corn to the skillet. Season with salt and pepper to taste, then stir in the chopped parsley. Cook for another 2-3 minutes. Remove from heat and let the filling cool.

Assembling the Empadinhas:

7. Preheat Oven: Preheat your oven to 375°F (190°C).
8. Roll Out Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter, cut out circles to fit your mini pie or muffin tins.
9. Fill the Pies: Line each tin with a circle of dough, pressing it gently into the bottom and sides. Fill each with a generous spoonful of the chicken mixture.
10. Cover Pies: Cut additional dough circles to cover each pie. Press the edges together to seal them. Use a fork to crimp the edges for a decorative touch.
11. Glaze and Bake: Brush the tops of the pies with beaten egg yolk for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the pies are golden brown.
12. Cool: Allow the empadinhas to cool slightly before removing them from the tins. Serve warm or at room temperature.