Spicy Chicken Empanadas (Paula Deen) - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 (4 1/4 ounce) can diced green chilies
1/2 jalapeno, seeded and finely diced (optional)
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie-cooked chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated monterey jack pepper cheese
salt & freshly ground black pepper
prepared pie dough
1 egg, mixed with 1 tablespoon water, for egg wash
peanut oil, for fryer

Preparation

Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.