Shrimp and Corn Empanadas

Name: Shrimp and Corn Empanadas
Ingredients: 3 cups all-purpose flour, plus more for rolling; 2/3 cup lard, chilled; 1 1/2 teaspoons kosher salt; 1 large egg; 1/3 cup cold water; 1 teaspoon distilled white vinegar; 2 ears of corn, husks removed; 4 tablespoons extra-virgin olive oil, divided; 1 red bell pepper, diced; 1 clove garlic, minced; 1 shallot, diced; 1 cup dry white wine, divided; 1 teaspoon tomato paste; Kosher salt and freshly ground black pepper to taste; 1 1/2 pounds (26/30-count) shrimp, peeled and deveined, tails removed