Pork Picadillo Empanadas

• 8 ounces lean ground pork
• 1 onions small, chopped
• 1/4 cup pimento stuffed olives chopped (optional)
• 1/3 cup raisins
• 13 ounces empanada dough frozen, thawed
• 1 tablespoon Knorr Chicken Flavor Bouillon
• 1/3 cup water
• 1 tablespoon vegetable oil
• 1 knorr garlic minicub
• 1 eggs

1. Heat oil in 10-inch nonstick skillet over medium-high heat and brown pork with onion, stirring occasionally, about 5 minutes; drain, if desired. Reduce heat, then stir in remaining ingredients except dough and egg. Cook, stirring frequently, until liquid is almost absorbed, about 5 minutes. Refrigerate mixture until cool.
2. Preheat oven to 425u0b0F. nnRoll dough into 10 (5-in.) circles on lightly floured surface. Spoon 2 tablespoons pork mixture into centers. Fold each in half, pressing out air bubbles. Moisten edges with water and seal tightly with a fork.
3. Arrange on baking sheet, then brush with slightly beaten egg. Bake 10 minutes or until golden.
4. To fry empanadas, heat oil to 350u0b0F in a deep medium skillet. Cook empanadas, a few at a time, about 7 minutes or until golden brown, turning once; drain on paper towels. Serve with additional Sauce.

lean ground pork, onions, pimento stuffed olives, raisins, empanada, chicken flavor, water, vegetable oil, knorr garlic, eggs

Taken from www.yummly.com/recipe/Pork-picadillo-empanadas-303446 (may not work)