Chicken Empanadas


1/2 small onion, finely chopped
1 tomato, seeded and chopped
1/2 red pepper, finely chopped
4 pimiento stuffed green olives, coarsely chopped
1 – 1 oz bag Publix snack raisins
1 tablespoon cilantro, chopped
1 clove garlic, minced
1 tablespoon tomato paste
1/4 cup chicken stock
1/2 teaspoon ground cumin
Kosher salt & freshly ground black pepper
8 oz pulled chicken
3 – 10 pack empanada wrappers
1 egg white, beaten lightly

2 quarts vegetable oil


Makes about 30 pieces

Combine onions, tomatoes, red peppers, olives, raisins, cilantro, garlic and tomato paste in a large saucepan over medium heat. Add stock and cumin; season with salt and pepper. Simmer, stirring often, until all liquid has evaporated; add chicken. Transfer to a bowl; refrigerate until chilled.

Arrange a few of the empanada wrappers on a work surface. Lightly brush edges with egg white. Place a tablespoon of filling in center of wrapper; fold in half. Crimp edges with the tines of a fork.

Heat vegatable oil to 360°F.

Fry empanadas until golden brown and crisp.