Chicken Empanadas

2 tablespoons olive oil
1/2 yellow onion, diced
3 chiles, chopped (seeds can be removed for less hot filling)
1 tablespoon paprika
1 teaspoon cumin
1 tablespoon honey
1 1/2 cups cooked chicken, shredded
1/2 cup sliced green olives
2 hard boiled eggs, chopped
1 tablespoon water
salt and pepper to taste

Heat olive oil over medium heat. Add in onions, chilies, paprika, cumin and honey. Sauté for 10 minutes until onions become translucent. Add in chicken, olives, eggs, water and salt and pepper to taste. Remove from heat and allow to sit for 30 minutes before adding to empanada dough circles.

Fill empanada dough with 2-3 tablespoons of mixture for small and 1/4 cup mixture for large empanadas. Note: Leftover filling makes wonderful quesadillas tomorrow.


Makes filling for 16-20 small or 10 large empanadas.