Easy Chicken Empanadas

• 1 tablespoon vegetable oil
• 1 each onions finely chopped
• 2 each jalapeno pepper stemmed, seeded, and minced
• 1 teaspoon cumin ground
• 1 pound chicken ground
• 1 x salt and black pepper
• 1/4 cup cilantro minced fresh
• 1/4 cup green olives pitted,chopped
• 1/4 cup raisins, seedless
• 2 each pie dough 9 inch

1. Preheat oven to 450 degrees.
2. Line a baking sheet with baking paper.
3. Heat oil in a large nonstick skillet over medium-high heat until shimmering.
4. Add onion the and jalapeno peppers and cook until beginning to soften, about 2 minutes.
5. Add the cumin and cook until fragrant, about 30 seconds.
6. Add chicken, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
7. Cook through, about 4 minutes.
8. Transfer the mixture to a bowl and stir to cool slightly, about 2 minutes.
9. Mix in the cilantro, olives, and raisins.
10. Season with salt and pepper to taste.
11. Cut each pie dough round in half.
12. Arrange one quarter of filling on 1 side of each dough half, leaving a half inch border.
13. Brush edges of dough with water, fold dough over filling, and crimp edges with fork to seal.
14. Transfer to the prepared baking sheet.
15. Using a fork, pierce each empanada twice to allow steam to escape.
16. Bake until golden brown, about 15 to 20 minutes.

vegetable oil, onions, pepper, cumin ground, chicken ground, salt, cilantro, green olives, raisins

Taken from recipeland.com/recipe/v/easy-chicken-empanadas-53800 (may not work)