QUICK CHICKEN & OLIVE EMPANADAS

QUICK CHICKEN & OLIVE EMPANADAS image

Categories Chicken

Yield 36

Number Of Ingredients 15

8 oz skinless boneless chicken breast halves, cut into ½" cubes
¼ cup chopped onion
¼ cup chopped red bell pepper
¼ cup chopped tomato
¼ 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
½ tsp ground cumin
2 tbsp dry breadcrumbs
36 gyoza (potsticker) wrappers*
1 large egg, lightly beaten
2 cups (about) canola oil

Steps:

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. Cover and keep refrigerated.) Line baking sheet with foil; sprinkle with flour. Place gyoza wrappers on work surface. Lightly brush edge of each wrapper with beaten egg. Place heaping 1 tsp 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 hours ahead. Cover empanadas and refrigerate.) 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, substitute wonton wrappers and cut into 3 ½" rounds.