CUBAN CHICKEN (Pollo) EMPANADAS - CHICKEN/MEAT PIES

2 Cups Cooked (leftover) Chicken, cleaned, skinned and chopped
12 oz. Jack Cheese, grated
6 oz. Taco Sauce, flavor/heat to taste
1/4 cup Onion, minced finely
1/2 teaspoon minced Parsley
1/2 teaspoon ground Black Pepper
1/2 cup Green Stuffed Salad Olives, drained, chopped
1 clove Garlic, peeled, mashed and minced
2 Tablespoons Olive Oil
Salt, to taste

Shell Recipe (alternate, use large canned refrigerator Buttermilk biscuits)
2 Cups All Purpose Flour
1/4 cup Salted Butter
1 teaspoon Salt
1/4 cup Lard
Cold Water to mix

Pre-heat oven to 350F.

In a heavy skillet, over medium high heat, add oil, onion, garlic and chicken.

Cook for 7 minutes, turn off heat, add parsley, salt, pepper and taco sauce.

Mix thoroughly and vigorously using a fork, in a mashing motion.

Cover tightly and let stand while shells are prepared.

Mix chicken mixture, olives and cheese lightly and thoroughly in large bowl.

Make shells by recipe or use canned refrigerator Buttermilk biscuits, mashed (not rolled) flat.

Put 1 to 2 Tablespoon(s) of the filling in each shell and pinch closed firmly, like a turnover.

Grease cookie sheet(s) thoroughly and generously.

Place Cuban Empanadas on cookie sheet and bake 25 minutes at 350° or until light brown.