Chicken Bacon Empanadas

Going off of the advice of la Señora Norris, I have finally recreated the Venezuelan empanada. I picked up a chicken at Aldi ($5) and cooked it overnight in the crock pot with some salt, pepper, and a little bit of lemon juice. For the dough, I found some instant (precooked) corn flour at Cub ($2-$3 for a giant bag that will last me years), threw in a little bit of salt and sugar, and then added water until the dough globbed together. For the filling, I fried some bacon, chopped it up, and mixed it with about a cup of chicken along with cumin, pepper, and more lemon juice. The empanadas needed about five minutes each side frying in bacon grease. I can't remember exactly what Norris put in her sauce, but I mixed mayonnaise with cilantro, cayenne pepper, and red pepper and it turned out great with just a little bit of heat. I have a gallon of chicken and a giant bag of flour so the next step is mass producing these guys. I recently read Minneapolis' City Ordinances regarding food carts which quickly killed my empanada food cart idea I have had for the past couple months. So it looks like for now I'll be making them for myself and maybe friends. I'll probably mix in a little bit of corn, onions, and cheese and play around until I get a good balance. This round was absolutely delicious; the taste of the corn flour brought me right back to the Plaza Bolívar in la Parroquia.