Chicken Empanadas

posted by Lee Sands 10-24-98 2:46 PM

Chicken Empanadas
Prep time: 30 minutes
Chill: 1 hour
Cook: 30 minutes
Makes 36

2 cups flour
6 oz cream cheese, softened
2 sticks (8 oz) butter, softened
1/3 cup raisins
2/3 cup minced onion
3 tablespoons vegetable oil
1 pound finely diced raw chicken (about 2 large skinless, boneless chicken breast halves)
3 tablespoons toasted pine nuts (pignoli)
3 tablespoons chopped pimiento-stuffed green olives
1 1/4 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon crushed hot red pepper
Pinch of cinnamon
1 egg, beaten

Combine flour, cream cheese and butter in a food processor. Process until the midture forms a ball. Wrap in plastic and chill at least an hour or as long as three days.

Cook raisins in a small saucepan filled with water for about five minutes or until softened. Drain and set aside.

Cook onion in oil in a large skillet over medium heat for 5-7 minutes until softened, not browned.

Stir in chicken, pine nuts, olives, salt, cumin, hot pepper, cinnamon, and raisins. Cook, stirring often, until chicken is no longer pink (about five minutes).

Remove from heat and let cool.

Preheat oven to 350 degrees.

Roll out dough about 1/8 inch thick. Cut into three inch circles.

Divide filling among pastry rounds (about 2 teaspoons each) and brush edges with water. Fold rounds in half, forming crescents, and crimp edges with a fork to seal.

Arrange empanadas on a greased baking sheet and brush with beaten egg.

Bake until golden brown, about 30 minutes.

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