Pulled Chicken Empanadas

Directions

1. 1
   Put the onion, pepper, and oil in a large skillet over medium-high heat and cook until softened, about 5 minutes.
2. 2
   While this is cooking, pull the meat from the chicken, discarding the skin and bones.
3. 3
   Add the chicken to the skillet along with the tomatoes, Creole seasoning, olives, hot sauce, and salt and pepper, to taste.
4. 4
   Bring this to a boil, then reduce the heat and simmer for about 20 minutes.
5. 5
   Let cool while you make the dough.
6. 6
   Stir together the arepa flour and warm water with your hands until the dough is smooth.
7. 7
   Cover with plastic wrap and let rest for 5 minutes.
8. 8
   Take a piece of the dough and roll it into a ball about the size of a lemon.
9. 9
   Put it on a piece of plastic wrap and place another piece of wrap on top.
10. 10
    Pat out into a 5-inch circle.
11. 11
    Remove the top piece of plastic and put 3 tablespoons of the pulled chicken onto the center of the circle, leaving a 1/2-inch border.
12. 12
    Using the plastic wrap, fold the dough over to enclose the filling and form a semi-circle.
13. 13
    Press the edges together.
14. 14
    Using the rim of a small saucer, trim off the edge of the empanada.
15. 15
    Repeat to make the rest.
16. 16
    Put about 1/2-inch of vegetable oil in a skillet over medium-high heat.
17. 17
    Dip the end of a wooden spoon into the oil: when bubbles form around it the oil is hot enough for frying.
18. 18
    Fry the empanadas, a few at a time, until they are golden brown, about 3 to 5 minutes on each side.
19. 19
    Drain on paper towels.
20. 20
    Serve warm.
21. 21
    Note: Mozzarella cheese and a mixture of diced pear and crumbled gorgonzola cheese also make great fillings for these empanadas.