Empanadas

These little Latin turnovers are irresistible right out of the oven.

Yield:

Makes 36 servings

Recipe from

Nutritional Information

Calories 36
Caloriesfromfat 8 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 2.4 g
Carbohydrate 5.8 g
Fiber 0.3 g
Cholesterol 4.4 mg
Iron 0.4 mg
Sodium 98 mg
Calcium 7 mg

Ingredients

8 ounces skinned and boned chicken breasts, cut into 1/2-inch pieces
1/2 small onion, minced (about 1/4 cup)
1/2 green bell pepper, minced
1/2 tomato, seeded and coarsely chopped
4 pimento-stuffed green olives, coarsely chopped
2 tablespoons raisins
2 tablespoons chicken broth
1 tablespoon tomato paste
1 teaspoon minced fresh cilantro or parsley
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Vegetable cooking spray
1 tablespoon dry breadcrumbs (optional)
36 (3-inch) square won ton wrappers
Salt to taste

Preparation

Cook first 13 ingredients in a large skillet coated with cooking spray over medium heat 5 minutes or until chicken is done, stirring often.

Process chicken mixture in a food processor until coarsely chopped. (Mixture should be fairly dry. Add 1 tablespoon breadcrumbs if mixture is wet.) Cover and chill 30 minutes.

Arrange 1 won ton wrapper on a clean, flat surface. Lightly brush edges of wrapper with water. Place 1 heaping teaspoon of chicken mixture in center of wrapper. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining wrappers and chicken mixture. Arrange empanadas on a baking sheet coated with cooking spray. Lightly coat empanadas with cooking spray.

Bake at 400° for 12 minutes or until golden brown, turning after 6 minutes. Sprinkle with salt to taste.

Note:

Steven Raichlen,

Big Flavor Cookbook

June 2004