Recipes

Prep/Cook Time: 90 Minutes
Servings: 10
Average Rating:

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	The Filling:
1	package PERDUE® Fresh Ground Chicken (1 lb.) PERDUE® Fresh Ground Chicken (1 lb.) (6369)
2	tablespoons olive oil or vegetable oil
1	small onion, finely chopped
1/4	cup chopped green bell pepper
2	cloves garlic, minced
1/4	cup tomato sauce
1	teaspoon salt
1/4	teaspoon oregano
1/4	teaspoon ground pepper
2	tablespoons toasted chopped almonds
2	tablespoons raisins
10	Spanish Manzanilla olives stuffed with pimientos, sliced
	The Dough:
3 1/2	cups all purpose flour
1/2	teaspoon salt
1/2	cup vegetable shortening
2	eggs, well beaten
1/2	cup dry white wine or water
	Pastry blender
	All purpose flour
	Rolling pin
	Oil for frying

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.

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