easy picadillo empanadas

Ingredients

• Servings: 20
• 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
• cornmeal for rolling
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1/2 medium granny smith apple, cut into small dice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 2 cups shredded meat from a rotisserie chicken
• 1 (16 ounce) can crushed tomatoes
• 1/4 cup seedless raisins
• 1/4 cup chopped pimento-stuffed olives
• 2 large garlic cloves, minced
• 1/4 cup toasted slivered almonds
• salt and pepper, to taste
• olive oil, for brushing

Recipe

• adjust oven rack to center; heat oven to 450 degrees.
• heat oil in a 12-inch skillet over medium-high heat. saute onion and apple until golden, 3 to 4 minutes. add spices; saute until fragrant, about 30 seconds. stir in chicken, tomatoes, raisins and olives; simmer until filling is thick and moist but not too liquid, 5 to 7 minutes longer. stir in garlic, almonds, salt and pepper. transfer to a medium bowl; cool to room temperature.
• separate biscuits a cornmeal-coated work surface. sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. fill each one, using a scant 2 tbs. filling and leaving a 1/2-inch border. place on cookie sheets lined with parchment paper. (at this point, can be frozen up to 2 weeks.)
• brush tops with oil. bake until golden, 16 to 20 minutes (longer if frozen).