CUBAN CHICKEN (POLLO) EMPANADAS

2 cups cooked (leftover) chicken, cleaned, skinned and chopped
1/4 cup onion, minced finely
1 clove garlic, peeled, mashed and minced
2 tablespoons olive oil
6 oz. taco sauce, flavor/heat to taste
1/2 teaspoon minced parsley
salt, to taste
1/2 teaspoon ground black pepper

12 oz. jack cheese, grated
1/2 cup green stuffed salad olives, drained, chopped

SHELL RECIPE:
(alternate, use large canned refrigerator buttermilk biscuits)
2 cups all purpose flour
1/4 cup salted butter
1/4 cup lard
1 teaspoon salt
cold water to mix

Pre-heat oven to 350 F.

In a heavy skillet, over medium high heat cook chicken, onion, and garlic in oil for 7 minutes.

Turn off heat, taco sauce, add parsley, salt, and pepper. Mix thoroughly and vigorously using a fork, in a mashing motion. Cover tightly and let stand while shells are prepared.

Mix chicken mixture, cheese and olives 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 350F or until light brown.