Chicken, Pimiento and Raisin Empanadas

Empanadas throughout the Caribbean and in many South American countries frequently feature a sweet and savory flavor profile from the addition of capers and raisins.

1 tablespoon olive oil 1medium onion, diced

2 bay leaves

1 teaspoon freshly ground black

pepper

2 cloves garlic, minced

1 cup chicken stock

1 pound boneless, skinless chicken

thighs or breast

1⁄ cup red or golden raisins,

4

chopped (see note)

1 (4-ounce) can diced pimiento

peppers

1 tablespoon capers

Salt, as needed

Basic Empanada Dough (see

recipe)

Instructions: Heat the oil in a deep skillet or pot over a medium-high flame. Add the onions, bay leaves and pepper to the skillet and sauté until the onions are tender and just starting to brown, 8-10 minutes. Add the garlic and sauté for 1minute. Add the chicken stock and chicken to the skillet, bring to a simmer and reduce the heat to low. Cover and let the chicken cook through, about 20 minutes.

Transfer the chicken to a cutting board to cool. Turn off the heat, remove the bay leaves and leave the cooking liquid in the skillet.

Once the chicken has cooled enough to handle, shred it into small pieces.

Return the chicken to the skillet with the cooking liquid and add the raisins, pimientos and capers and turn the heat on to medium-high. Cook the mixture until the raisins have softened and most of the liquid has evaporated. Remove the skillet from the heat, add salt as desired and let cool.

Heat the oven to 425 degrees. Line a baking sheet with parchment paper.

Cut the dough into 12 portions and roll into 5-inch circles about 1⁄8- inch thick on a lightly floured surface. Place about 2 tablespoons of the chicken-mixture filling in the center of each circle.

Brush the outside edge of dough with water and fold in half over filling. Fold the dough over to make a halfmoon shape and pinch the edges to seal. Crimp the edges of the empanadas with a fork. Place the empanadas on the prepared baking sheet.

In a small bowl, whisk together the egg yolk and 1 tablespoon water. Brush the empanadas with the egg wash and bake 30 for minutes or until golden brown.

Note: Chopped prunes, apricots, figs, dates or other types of dried fruit may be used instead of raisins.

Makes 12 empanadas From Paul Stephen