Friday, Sep 30, 2016
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Empanaditas

2 9-ounce packages refrigerated pie crust circles (4 crusts total)

1/2 cup finely chopped onion

1 clove garlic, minced

1 tablespoon melted margarine or butter

1 cup finely chopped cooked chicken

1 large tomato, peeled, seeded, and finely chopped

1/2 cup finely chopped, peeled apple

1/4 cup chopped raisins

2 tablespoons finely chopped pimiento-stuffed olives

2 tablespoons chopped almonds

11/2 teaspoons vinegar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

In large skillet, cook onion and garlic in melted butter until onion is tender. Stir in chopped cooked chicken, tomato, apple, raisins, olives, almonds, vinegar, cinnamon, cumin, and ground pepper. Cook, uncovered, over medium heat for 5 to 7 minutes or until apple is tender and mixture has thickened. Yield: 13/4 cups.

Cut dough into 3-inch rounds. Reroll scraps to make 32 circles. Spoon 1 rounded teaspoon of chicken mixture in center of each pastry circle. Moisten edges with water; fold in half, sealing edges with a fork. Prick pastry several times. Place on greased baking sheet. Bake at 400 degrees for 12 to 18 minutes.

Yield: 28-32 appetizers

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