Venezuelan Empanadas

Tonight I experimented with making Venezuelan Chicken Empanadas doing my best to imitate a recipe by my dear sister-in-law, Katyla. I cooked the chicken earlier, shredded it, sauteed onion, garlic, a tiny bit of cumin, cracked pepper and a little tomato and combined it all. I used raw empanada pastries by Goya (found in the freezer section of HEB). I separated them carefully and filled them each with two teaspoons of chicken and a heaping tablespoon of mozzarella cheese. I folded the pastry over to make the traditional empanada shape, sealing it with a fork and then folding the edges over. I fried them in about two inches of canola oil just until the pastry was brown. These are best served hot with a little picante sauce. My SIL prefers Mrs. Refro's however all that I had was good ol' Pace. My husband and son used Siracha HOT Chili Sauce from Huy Fong Foods, Inc... just to give it an even more international flair. Darn delicious.