Chicken Empanadas

  • Yield: 15 servings

Ingredients

6-- broiler-fryer chicken thighs, skinned, boned, cut into small pieces (about 1 1/2 pounds boneless thighs)
2teaspoons grated fresh ginger
1clove clove garlic, minced
2/3cup chopped green onion, tops include
2teaspoons chopped cilantro
1teaspoon salt
1/4teaspoon pepper
2-- tomatoes, peeled, chopped
1/2cup chopped black olives
1/2cup seedless raisins
1-- potato, cooked, peeled, chopped
3-- refrigerated (9-inch folded) pie crusts
1-- egg, beaten

Instructions

  1. Sprinkle chicken with ginger and garlic.  In 10-inch nonstick frypan, place oil and heat to medium temperature.  Add chicken; sprinkle with onion and cilantro.  Cook about 5 minutes without stirring, then stir and cook 5 minutes more.  Sprinkle with salt and pepper; add tomatoes and olives.  Raise temperature to medium-high and cook, uncovered, until liquid is absorbed, about 10 minutes.  Stir in potato and raisins; remove from heat and set aside for about 5 minutes to cool slightly.  Unfold each pie shell and cut four-inch rounds from each shell; make one more circle from scraps from each shell (total 15 rounds).  Place 1/4 cup half-moon shape (like a turnover).  Seal edge by crimping with fork.  Brush tops with beaten egg; place on ungreased baking sheet.  Bake in 375 degrees F. oven about 20 minutes until brown.  Serve hot.