Filling:

1. Heat oil in a large skillet over high heat.  Cook and stir ground chicken with onion, pepper and garlic, stirring constantly to break up large pieces of chicken and to prevent sticking, 4 to 5 minutes.  
2. Stir in tomato sauce, salt, oregano and pepper. Reduce heat.
3. Simmer 5 to 6 minutes or until ground chicken is no longer pink.
4. Stir in almonds, raisins and olives.  Cool.  Reserve.

Dough:

1. Combine flour and salt in a large bowl.  Using a pastry blender, cut shortening into flour until it resembles small crumbs.
2. Make a well in the center of the flour mixture and place eggs and wine in the center. 
3. Stir in a circular motion, starting from the inside and working your way outwardly until flour is moistened and mixture is well blended.  
4. Divide dough into 20 (1-1/2 to 2-inch) balls, cover dough while you are making the empanadas.
5. Place one of the balls on a lightly floured surface.  Roll dough into a 4 to 4-1/2-inch circle, using a rolling pin. 
6. Spoon a heaping tablespoon of the filling on the bottom 1/3 of the dough. Moisten edge of dough with water and fold dough over.
7. Press edges with fork to seal empanadas.
8. Repeat with remaining dough and filling. 

To fry Empanadas: 

Heat 2-inches of oil, in heavy skillet, over high heat.  Place empanadas a few at a time, turning halfway through, to brown evenly, about 4 to 5 minutes. You can also use a deep fat fryer set at 375°F., if desired.

For Quicker Empanadas Omit making the dough and use 2 packages of frozen empanada discs available in the freezer section in some Supermarkets or in Latino Markets.

This recipe is also available on our Hispanic website, Empanadas de Pollo.

Chicken Empanadas

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Chicken Empanadas
By alexis | November 13, 2008, 7:50 pm | houston, TX

awesome