Semi-homemade Chicken Korma Empanadas

What do you do on the metro?  Any form of public transportation really?  1st: do you wear headphones - yes or no? 2nd: do you read a book, newspaper or magazine? 3rd: do you play with your blackberry or iPhone? 4th: do you people watch...blatantly?  I mean shoot, I am writing this on my iPod touch right now, headphones in, completely rocking out and tuning everyone out around me, on my way to meet Kathryn for dinner. (Aka grilled cheese and tomato soup.  Did I mention it is starting to get cold in DC? Like serious chill in the air some days.)  By the way I totally love her random surprise visits! 

Okay so this week has been filled with lunches that involved these delicious empanadas served with a side of roasted greens beans and okra.  I was totally like a little kid in the grocery store this past Sunday when I saw that Harris Teeter had fresh okra.  I got so excited!  So, these empanadas are my attempt at a Latin-Indian Fusion.  They reheat amazingly in a toaster oven set to 325 degrees F for 15 minutes.  Delicious!  Give them a try because they are super easy and the crust stays super flakey even after four days.  Any who enjoy and happy weekend!

And in to the oven...totally okay if your pie crust tears a little bit.

Just out of the oven...these smell so good.

Chicken Korma Empanadas:

*makes approximately 17-20 empanadas

4 chicken breasts, cut into 1 1/2 inch chunks 

1 cup white rice

1/2 yellow onion, chopped

1 bottle korma sauce (I used Sharwood's korma cooking sauce)

1 box pie crusts from the refrigerator section (2 per box)

olive oil

salt and pepper

1 large egg white

1.  In a large non-stick skillet, heat 2 teaspoons olive oil over medium-high heat.  When oil is hot, add onions and sautee for 5-8 minutes until translucent and starting to brown.  Remove from pan to a medium sized mixing bowl.

2.  Prepare rice in a medium sized sauce pan according to manufactures instructions.  When rice is done add to the onions.

3.  Salt and pepper chicken pieces on all sides.

4.  In the non-stick skillet, heat 1-2 more teaspoons olive oil over medium-high heat.  When oil is hot, add chicken and brown on all sides.  Once the chicken is browned, turn the heat down to low, add korma sauce to chicken and let finish cooking for 13-15 minutes covered or until chicken is cooked through.

5.  Remove chicken from pan and chop or shred using a knife, then add chicken back to sauce to coat.  

6.  Add prepared chicken to rice and onion.  Mix together and let come to room temperature. 

While filling is cooling....

7.  Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.

8.  Using a 2 1/2 inch round cookie cutter or a glass, cut rounds in the pie crust, one crust at a time.

9.  Once chicken mixture is cool, fill each round with approximately a 1 1/2 to 2 teaspoons of chicken mixture.  Gently fold pie crust over and using your fingers press down to seal.  Next, using a fork go around the edges to crimp, creating a better seal.  Brush each empanada with egg white and bake in a 400 degrees oven for 16-20 minutes or until golden brown.  Serve warm and enjoy!