Chicken Empanadas

Spanish olives and a kiss of cinnamon add irresistible flavor to the filling for our flaky turnovers.

Ingredients

• 1 Tbs. oil
• 8 oz. ground chicken
• 1 small onion, finely chopped
• ½ tsp. chili powder
• ¼ tsp. ground cinnamon
• ¼ cup raisins
• ¼ cup drained pimiento-stuffed Spanish olives, chopped
• 2 Tbs. tomato paste
• 1 (11 oz.) pkg. piecrust mix
• 1 egg, lightly beaten

Instructions

1. In 12″ nonstick skillet, heat oil over medium-high heat. Add chicken, onion, chili powder and cinnamon; cook, stirring, until chicken is no longer pink, 7–8 min. Add raisins, olives, tomato paste and ½ cup water; over medium-low, cook, stirring occasionally, until flavors blend and mixture thickens, 5 min. Let cool.
2. Heat oven to 400°F. Prepare piecrust mix for 2 crusts according to package directions. Working with half of dough at a time, on lightly floured surface, roll out to ⅛” thickness. Using 4¾” round cutter, cut out rounds, rerolling scraps. Spoon about 2 Tbs. filling onto center of each round. Lightly brush half of edge of each round with water; fold dough over filling. Stretch edge; pinch and flute to seal in filling. Transfer to ungreased baking sheet. Repeat with remaining dough and filling. Lightly brush empanadas with egg. Bake until lightly browned and baked through, 14–15 min.