South-of-the-border-style savory turnovers filled with chopped cooked chicken, tomato, green onions, cilantro, black olives, potato and raisins.

Chicken Empanadas

6 broiler-fryer chicken thighs, skinned, boned, cut into small pieces (about 1 1/2 pounds boneless thighs)
2 teaspoons grated fresh ginger
1 clove garlic, minced
2/3 cup chopped green onion, tops included
2 teaspoons chopped cilantro
1 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, peeled, chopped
1/2 cup chopped black olives

1 potato, cooked, peeled, chopped
1/2 cup seedless raisins
3 refrigerated (9-inch folded) pie crusts
1 large egg, beaten

1. Sprinkle chicken with ginger and garlic.
2. In 10-inch nonstick frypan, place oil and heat to medium temperature. Add chicken; sprinkle with onion and cilantro. Cook about 5 minutes without stirring, then stir and cook 5 minutes more.
3. Sprinkle with salt and pepper; add tomatoes and olives. Raise temperature to medium-high and cook, uncovered, until liquid is absorbed, about 10 minutes.
4. Stir in potato and raisins; remove from heat and set aside for about 5 minutes to cool slightly.
5. Unfold each pie shell and cut four-inch rounds from each shell; make one more circle from scraps from each shell (total 15 rounds). Place 1/4 cup half-moon shape (like a turnover). Seal edge by crimping with fork. Brush tops with beaten egg; place on ungreased baking sheet.
6. Bake in 375°F (190°C) oven about 20 minutes until brown. Serve hot.

Makes 15 small pies. (5 servings of 3 each).

Recipe provided courtesy of the National Chicken Council. Used with permission.