Easy Chicken Empanadas

Directions

Preheat oven to 450 degrees. Line a baking sheet with baking paper.

Heat oil in a large nonstick skillet over medium-high heat until shimmering.

Add onion the and jalapeño peppers and cook until beginning to soften, about 2 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add chicken, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook through, about 4 minutes. Transfer the mixture to a bowl and stir to cool slightly, about 2 minutes.

Mix in the cilantro, olives, and raisins. Season with salt and pepper to taste.

Cut each pie dough round in half. Arrange one quarter of filling on 1 side of each dough half, leaving a half inch border.

Brush edges of dough with water, fold dough over filling, and crimp edges with fork to seal.

Transfer to the prepared baking sheet.

Using a fork, pierce each empanada twice to allow steam to escape.

Bake until golden brown, about 15 to 20 minutes.