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Empanadas 12

Empanadas 12 is built on Garlic Minced, Green Onion Tops Included, Salt, and Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 clove
• 2/3 cup
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Sprinkle chicken with ginger and garlic.

2. 2

   In 10-inch nonstick frypan, place oil and heat to medium temperature.

3. 3

   Add chicken; sprinkle with onion and cilantro.

4. 4

   Cook about 5 minutes without stirring, then stir and cook 5 minutes more.

5. 5

   Sprinkle with salt and pepper; add tomatoes and olives.

6. 6

   Raise temperature to medium-high and cook, uncovered, until liquid is absorbed, about 10 minutes.

7. 7

   Stir in potato and raisins; remove from heat and set aside for about 5 minutes to cool slightly.

8. 8

   Unfold each pie shell and cut four-inch rounds from each shell; make one more circle from scraps from each shell (total 15 rounds).

9. 9

   Place 1/4 cup half-moon shape (like a turnover).

10. 10

    Seal edge by crimping with fork.

11. 11

    Brush tops with beaten egg; place on ungreased baking sheet.

12. 12

    Bake in 375 F oven about 20 minutes until brown.

13. 13

    Serve hot.