Spicy Chicken Empanadas with Orange Salsa Verde

Ingredients

• 0.1 teaspoon cayenne pepper or) 
• 1  eggs mixed with 1 tablespoon water, for egg wash
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 1 can chiles diced green
• 0.5 teaspoon ground cumin 
• 0.5  jalapeño diced seeded finely
• 2 tablespoons juice of lime fresh
• 0.3 cup orange juice fresh
• 10 servings vegetable oil; peanut oil preferred for fryer
• 2 cups pepper jack cheese grated
• 10 servings pie dough prepared
• 1  rotisserie chicken cut finely chopped
• 1 jar salsa verde prepared
• 10 servings salt and pepper black freshly ground
• 2 tablespoons vegetable oil 
• 1 medium onion diced yellow finely

Equipment

• bowl
• frying pan
• paper towels

Directions

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