- 1 medium-sized white onion, diced
- 1 tablespoon olive oil
- 1 can (6 ounces) tomato paste
- ½ cup raisins
- 2 tablespoons dark brown sugar
- 1 pound (about 3 cups) shredded cooked chicken (roasted, grilled, poached or from a store-bought rotisserie chicken)
- 4 to 5 tablespoons Frontera Chipotle Hot Sauce
- ½ teaspoon salt
- 2 packages (15 ounces each) prepared refrigerated pie crusts (such as Pillsbury)
- 1 large egg beaten with 2 tablespoons milk
- In a large skillet set over medium heat, cook the onion in the oil, until nicely browned, about 5 minutes. Add the tomato paste, ½ cup water, raisins and brown sugar; cook until the mixture is very thick. Stir in the chicken. Season with hot sauce to taste and salt. Cool completely.
- Heat the oven to 400 degrees. On a lightly floured work surface, carefully unfold pie crusts and cut out eight 3 ½-inch circles from each crust (for a total of 32 circles). Scoop about 1 tablespoon of the filling onto each circle. With a pastry brush dipped into cold water, very lightly paint the edges of each circle; fold over and press the edges together with the tines of a fork. Transfer to a lightly greased baking sheet (or one lined with parchment paper). (If you have time, slide these into the freezer for 30 minutes to ensure the dough won’t shrink in the oven.) Repeat with the remaining dough and filling.
- Lightly paint the empanadas with an even coating of the egg and milk mixture, being careful not to let it run down on the baking sheet (it will make them stick). Bake until richly golden, 15 to 18 minutes. Serve warm or at room temperature.