Chipotle Chicken Empanadas

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Frontera Fiesta


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1 medium-sized white onion, diced

1 tablespoon olive oil

1 can (6 ounces) tomato paste

½ cup raisins

2 tablespoons dark brown sugar

1 pound (about 3 cups) shredded cooked chicken (roasted, grilled, poached or from a store-bought rotisserie chicken)

4 to 5 tablespoons Frontera Chipotle Hot Sauce

½ teaspoon salt

2 packages (15 ounces each) prepared refrigerated pie crusts (such as Pillsbury)

1 large egg beaten with 2 tablespoons milk

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