INGREDIENTS
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Ingredients
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Frozen empanada shells (look for them in the Spanish food section)
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1 teaspoon olive oil
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1 1/2 pounds chicken breasts (or ground sirloin, for meat empanadas)
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1/2 yellow onion, diced
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1 small can tomato paste
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2 cups chicken stock (if you make beef empanadas, use beef stock)
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1 teaspoon red wine vinegar
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1 small jar of Spanish olives
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1 large red potato, diced into small cubes
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1/2 cup raisins (these are optional, but I love the sweet with the salty combination)
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1 teaspoon oregano
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2 teaspoon chili powder
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Tabasco sauce, for extra kick (optional)
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Salt and pepper, to taste
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1 egg, lightly beaten with 1 teaspoon water in a small bowl