Recipe

		Quick Chicken and Olive Empanadas
		Serving Size - 10
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

8 ounces Skinless Boneless Chicken Breast halves, cut into 1/2-inch cubes

1/4 Cup Chopped Onion

1/4 Cup Chopped Red Bell Pepper

1/4 Cup Chopped Tomato

1/4 Cup Water

2 Tbl. Raisins

2 Tbl. Chopped Fresh Parsley

1 Tbl. Tomato Paste

1 Tbl. chopped Pimiento-Stuffed Green Olives

1 Garlic Clove, minced

1/2 tsp. Ground Cumin

2 Tbl Dry Breadcrumbs

36 Gyoza (potsticker) Wrappers*

1 Large Egg, lightly beaten

Olive Oil

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 teaspoon filling in center of each gyoza wrapper. Fold gyoza 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.) Spray empanadas with a little olive oil and bake for 12-15 minutes at 350 degrees until crisp and brown. Serve warm. *Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds