Chicken Empanadas

Dough:

3 c. flour
2 tbsp. butter or shortening
2 tsp. baking powder
1 tsp. salt
1 tsp. sugar
1 c. water

Mix first 5 ingredients, add water, stir and knead into a dough. Roll out thin and cut into 5-inch circles. Fill with chicken filling given below. Fold dough over into half moons, sealing edges by pressing together. Fry in deep hot fat.

Filling:

2 T. extra-virgin olive oil

1 onion, chopped

1/4 cup cilantro
1/2 cup fresh or frozen peas

1/2 cup carrot, chopped

1 lb. cooked and chopped chicken
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin powder

1/4 tsp. cayenne

Heat olive oil in a large saucepan over medium heat. Add onion, cilantro, peas and carrots. Cook for about 5 minutes, or until onion is translucent. Add chicken and seasonings. Cool before filling empanadas.