Empanada de pollo

Instructions

1. Make the dough by mixing the cornmeal, salt and warm water, then let it rest for 15 minutes.
2. Sauté the onion and garlic in the oil for 4 minutes, then add the shredded chicken and brown it.
3. Add the tomato paste, cumin, salt, pepper and chopped olives, then let the filling cool.
4. Divide the dough into 8 balls and flatten them into 12 cm discs between two sheets of cling film.
5. Fill each disc, fold into a half-moon and seal the edges with a fork.
6. Fry the empanadas at 170 °C for about 4 minutes until golden, then drain them.