Chicken Turnovers

We've made empanadas before, but here's the recipe from the Columbia Cookbook. It's a bit complicated, but all empanada recipes are!

Empanadillas de Pollo (Chicken Turnovers)

Chicken Filling:

• 1/4 cup olive oil
• 1 large onion, finely chopped
• 1 teaspoon chopped garlic
• 1 (8-ounce) can tomato sauce
• 2 bay leaves
• 1/2 cup pimento-stuffed green olives, cut in half
• 1/4 cup cooked chicken, chopped
• 1/4 cup raisins
• 1/8 cup capers
• salt and pepper to taste

Saute onions in oil until limp. Add garlic, tomato sauce, and bay leaves and simmer 15 minutes. Stir in remaining ingredients; cover and cook for 10 minutes. Cool. Note that this may be made in advance and refrigerated.

Pastry Dough:

• 2 cups flour
• 1 teaspoon salt
• 1/3 cup shortening
• 1/3 cup margarine
• 7 tablespoons water

Cut the shortening and margarine into the combined flour and salt. Stir in the water, one tablespoon at a time. Wrap and chill for 30 minutes.

Assembly:

• 1 egg
• 1 tablespoon water

Roll out the dough and cut out 4-inch round circles. Place one tablespoon of filling in center of each circle. Moisten edges with water and fold over. Crimp edges and prick top twice with a fork. Place on a cookie sheet. Combine the egg and water and brush over each empanada. Bake at 400 degrees for 15 minutes, or until golden brown. Makes about 16.

Variation: Use Picadillo as the filling.