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Chicken Empanadas
These are great served hot out of the oven. They also make great lunches
that can be heated in a microwave.
1 1/2 pounds boneless chicken thighs*, cut into small bite size pieces
2 1/2 teaspoons grated fresh ginger
1 clove garlic, minced
2/3 cup chopped green onion, tops included
2 teaspoons chopped cilantro
1 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, peeled, chopped
1/2 cup chopped black olives
1/2 cup seedless raisins
1 potato, cooked, peeled, chopped
Prepared pie crust dough (enough for about 4 pie crusts)
1 egg, beaten
Roll pie crust dough and make into 4" round shapes. You will need about 15
of these. Set them aside and cover with a very slightly damp cloth or
plastic wrap to keep them from drying out.
Rub the chicken with ginger and garlic. In large nonstick skillet , place
oil and heat to medium temperature.
Add chicken, onion and cilantro. Cook until chicken starts to brown then
stir and allow to brown the other side of the chicken.
Sprinkle with salt and pepper. Add tomatoes and olives. Simmer, uncovered,
until the liquid is absorbed, about 10 minutes.
Stir in the potato and raisins. Remove from heat and set aside for a few
minutes to cool slightly.
Working with one pie crust round at a time, brush a tiny bit of water
around the edge of the pastry with a pastry brush - just enough to moisten
the edges (this will help them to stay sealed).
Place 1/4 cup of the chicken mixture onto one half of a pie crust round
and turn over to make a half moon shape. Seal the edge by crimping with
fork.
Brush tops with beaten egg and place on an ungreased baking sheet.
Bake in 375 degree oven about 20 minutes until brown.
Makes 15 small empanadas.
*Note: You can use chicken breasts for this recipe but the white meat just
does not have the full flavour or texture of thighs)
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