Chicken (or Beef) and Olive Empanadas

By jeknudson

I also made these using ground beef and they actually tasted better. You could also use fresh ground chicken breast if your store has it but don't use the stuff in tubes.

Ingredients

• 8 oz skinless boneless chicken breast halves, cut into 1/2-inch cubes
• 1/4 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped tomato
• 1/4 cup water
• 2 tbsp raisins
• 2 tbsp chopped fresh parsley
• 1 tbsp tomato paste
• 1 tbsp chopped pimiento-stuffed green olives
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 2 tbsp dry breadcrumbs
• 36 gyoza (potsticker) wrappers
• 1 large egg, lightly beaten
• 2 cups (about) canola oil

Preparation

Step 1

1. Combine first 11 ingredients in heavy medium skillet. Cook over medium-high heat until chicken is cooked through, stirring occasionally, about 5 minutes. Transfer mixture to processor; grind coarsely. Transfer to medium bowl. Mix in breadcrumbs. Season filling to taste with salt and pepper. Refrigerate filling until cold, about 1 hour. (Can be made 1 day ahead and keep refrigerated)
2. Line baking sheet with foil; sprinkle with flour. Place gyoza wrappers on work surface. Lightly brush edge. Place heaping 1 teaspoon filling in center of each gyoza wrapper. Fold wrapper in half and crimp edges with tines of fork to seal. Transfer empanadas to prepared baking sheet. (Can be prepared 6 hrs ahead and refrigerate.)
3. Heat canola oil in heavy medium skillet over medium-high heat, Working in batches, add empanadas to oil and fry until golden brown, about 30 seconds per side. Drain empanadas on paper towels. Serve warm.
(If Gyoza wrappers are unavailable, use wonton wrappers and cut into 3 1/2-inch rounds.)