Ingredients
- 1/4 cup raisins
- 1 cup boiling water
- 2 Tbsp BBF Organic Virgin Coconut Oil
- 8 oz boneless, skinless chicken breast, chopped
- 1 cup red onion
- 1/2 cup bell pepper, chopped
- 1/4 cup corn, fresh or frozen
- 1 clove garlic, minced
- 1/2 tsp dried thyme
- 1/2 cup chicken broth
- 2 Tbsp green olives, chopped
- 1/4 cup grated cheddar cheese
- -- Wrapper --
- 4 cups whole wheat flour
- 1 Tbsp baking powder
- 1 tsp sea salt
- 1/2 cup BBF Organic Virgin Coconut Oil
- 1/2 cup nonfat milk
- 4 cups warm water
- 1 egg white
Directions
- 1.Place raisins in a small bowl and cover with boiling water. Let stand 5 minutes, drain and set aside.
- 2.Heat coconut oil in skillet over medium heat. Add chicken, onion and bell pepper. Saute 5 minutes.
- 3.Stir in corn, garlic, oregano, thyme and chicken broth. Simmer 5 minutes or until most of the liquid has evaporated.
- 4.Add olives and reserved raisins. Remove from heat and cool. Stir in cheese.
- 5.Preheat oven to 400°F and coat baking sheet with coconut oil.
- 6.Combine flour, baking powder and salt in large bowl. Stir in coconut oil until mixture resembles coarse sand.
- 7.Warm milk and stir into flour mixture.
- 8.Add warm water 1/4 cup at a time until it forms a soft dough (should be soft but not sticky).
- 9.Transfer dough to well-floured work surface and roll to 1/8 inch thickness. Cut into circles with 4 inch cutter.
- 10.Brush edges of dough circles with water.
- 11.Place 1 tbsp. filling in center of each dough circle.
- 12.Fold into half-moons and pinch edges to seal closed.
- 13.Place on prepared baking sheet, brush with egg white and bake 12-15 minutes or until golden brown.
- 14.Enjoy your Chicken Empanadas!
