Chicken Empanadas

empanada wrappers (goya makes them, can find them in the freezer section) or eggroll wrappers cut into circles
2 lbs ground chicken
1-2 cups chopped green olives
1 yellow onion
8oz can diced tomatoes
4-6 cloves garlic, diced
cumin, salt, pepper to taste
egg wash for wrapping

Saute onion until caramelized.  Add ground chicken, olives, seasonings and cook until chicken is almost done.  Drain off the fat and add the tomatoes and garlic.  Cook until done and taste for seasoning.  Allow to cool slightly.  set up your egg wash and empanada wrappers and a cookie sheet or several plates to rest them on.  Fill each wrapper with about 1/4th of a cup of the meat filling and fold into a half moon shape (using egg around the edge to keep it sealed) and crimp with a fork.  Continue until you have them all folded.  (You can do this up to a day ahead.)  Either fry the empanadas or brush with olive oil and bake at 400 until skins are golden and crispy.  Serve with salsa, sour cream, or guacamole.