Harissa Chicken Empanadas – Sunrise Poultry

Ingredients

• 2 tbsp (30 ml) lemon juice, freshly squeezed
• 2 tbsp (30 ml) harissa paste
• 2 tbsp (30 ml) balsamic vinegar
• 2 tbsp (30 ml) honey
• 2 tsp (4 g) lemon zest, finely grated
• 1½ tsp (9 g) salt
• 2 tbsp (30 ml) olive oil
• 1 cup (139 g) red onion, diced
• 1 cup (134 g) red bell pepper, diced
• 1 tbsp (2 g) dried parsley
• 2 tsp (2 g) dried oregano
• 1¼ tsp (2 g) smoked paprika
• 1 tsp (3 g) onion powder
• ½ tsp (2 g) ground cumin
• ½ tsp (1 g) black pepper, freshly ground
• ¼ tsp to ½ tsp (1 g) cayenne
• 1 tbsp (3 pcs) garlic, minced
• 2 tbsp (28 g) butter
• 1 lb (454 g) Sargent Farms Ground Chicken
• ¼ cup (40 g) green olives, roughly chopped
• 2 tbsp (g) mint, roughly chopped
• 30 pcs store-bought 5” empanada discs, or 2-3 packages pie dough (rolled refrigerated pie crust)
• 1 egg
• 1 tbsp (15 ml) water