Chicken empanadas

Ingredients:

• 1 ready-made baked chicken
• 1 can (800 g) of tomato pulp
• 2 tbsp Creole spice mix (see recipe)
• 1 chopped onion
• 1 chopped red pepper
• 2 tbsp. l. olive oil
• 3/4 cup chopped green olives
• A little hot sauce
• Salt and ground black pepper
• Advice: A great filling for dessert empanadas is mozzarella cheese and a mixture of diced pears and crumbled gorgonzola cheese.

For the test:

• 2 1/2 cups arepa flour (processed cornmeal), available at large supermarkets or stores selling Latin American products
• 2 cups of warm water
• Vegetable oil for frying

Preparation:

1. Place a large skillet over medium-high heat, add oil, add the onion and pepper, and sauté until soft, about 5 minutes. While the vegetables are sautéing, separate the chicken, discarding the skin and bones.
   
   Place the chicken in the pan, add the tomatoes, Creole seasoning, olives, hot sauce, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for about 20 minutes. Let cool while you prepare the batter.
2. Using your hands, mix the arepa flour with warm water until a smooth dough forms. Cover with plastic wrap and let rest for 5 minutes.
   
   Pinch off a piece of dough and roll it into a lemon-sized ball. Place it on a piece of plastic wrap and cover with another piece. Flatten it into a 13 cm (5.3 in) circle. Remove the top piece of plastic wrap and spoon 3 tablespoons of chicken filling into the center of the circle, leaving a 1.5 cm (0.5 in) border.
   
   Using cling film, fold the dough to form a semicircle with the filling inside. Pinch the edges shut. Use the rim of a small plate to trim the edge of the empanadas. Repeat with the remaining dough.
3. Place a frying pan over medium-high heat and add about 1.5 cm of vegetable oil. Dip the end of a wooden spoon into the oil; if the oil starts bubbling around the spoon, it's hot enough for frying.
   
   Fry the patties, a few at a time, until golden brown, about 3-5 minutes per side. Pat dry with paper towels. Serve warm.