6 boneless, skinless broiler-fryer chicken thighs, cut into small pieces
2 teaspoons grated fresh ginger
1 clove garlic, minced
2/3 cup chopped green onion
2 teaspoons chopped cilantro
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tomatoes, peeled, chopped
1/2 cup chopped black olives
1 potato, cooked, peeled, chopped
1/2 cup seedless raisins
3 (9-inch folded) refrigerated pie crusts
1 egg, lightly beaten


1. Sprinkle chicken with ginger and garlic. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; sprinkle with onion and cilantro. Cook about 5 minutes without stirring, then stir and cook 5 minutes more. Sprinkle with salt and pepper; add tomatoes and olives. Raise temperature to medium-high and cook, uncovered, until liquid is absorbed, about 10 minutes.
2. Preheat oven to 375 degrees F. Stir in potato and raisins; remove from heat and set aside for about 5 minutes to cool slightly. Unfold each pie shell and cut four-inch rounds from each shell; make one more circle from scraps from each shell (total 15 rounds). Place filling on half of dough and fold over into half-moon shape (like a turnover). Seal edge by crimping with fork. Brush tops with egg; place on ungreased baking sheet. Bake in oven about 20 minutes until brown. Serve hot.
The following recipe is excellent served as an hors d'oeuvre.
Chicken Empanadas
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