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1
In a large saute pan, over medium heat, add the oil.
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2
When the oil is hot, add the onions.
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3
Season with salt and crushed red pepper.
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4
Saute for 2 minutes.
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5
Add the chicken.
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6
Saute for 2 to 3 minutes.
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7
Remove from the heat and turn into a mixing bowl.
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8
Add the garlic, green onions, olives, raisins and eggs.
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9
Season with salt.
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10
Mix well.
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11
On a floured surface, roll the dough out to a circle, 1/8-inch thick.
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12
Using a 4-inch round cutter, cut the dough into individual circles.
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13
Press the remaining dough together and repeat the above process.
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14
Preheat the fryer.
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15
Place about 1 tablespoon of the filling in the center of each circle.
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16
Lightly wet the edges of the dough with water.
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17
Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough.
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18
Place the finished empanadas on a parchment lined baking sheet.
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19
Fry in batches until golden brown, about 2 to 3 minutes.
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20
Remove and drain on paper towels.
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21
Season with salt.
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22
Serve warm on a large platter.
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23
Garnish with parsley.
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24
In a mixing bowl combine the masa harina, flour, cornmeal and baking powder.
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25
Season with the salt and pepper and mix thoroughly.
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26
Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated.
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27
Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.
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28
Difficulty: Intermediate
