In a medium bowl, combine chicken and POM Wonderful 100% Pomegranate Juice; let sit for 30 minutes in refrigerator to marinate.
In a large skillet over medium-heat in olive oil, add onions and garlic. Cook until onions are soft and translucent. Add paprika, cumin, and red pepper flakes. Add chicken to skillet and cook until chicken is warm.
Preheat oven to 375°F. Add dough round to work surface. Add a heaping tablespoon of mixture in center of dough. Use a pastry brush to brush edges of dough with egg wash. Fold dough into half-moon shape; use a fork to press edges together. Repeat with remaining ingredients.
Add empanadas to baking sheets, leaving 1½" between each empanada. Brush tops of empanadas with remaining egg wash. Cook until golden brown, about 20 minutes.
For the cilantro-lime sauce: In a blender or food processor bowl, combine lime juice, zest, cilantro, jalapeño, sour cream, mayonnaise, salt, and pepper. Arrange empanadas on platter or tray; serve with cilantro-lime sauce. Garnish plate with POM Wonderful Pomegranate Arils and cilantro sprigs.
Ingredients
Pomegranate chicken empanadas:
¼ cup POM Wonderful 100% Pomegranate Juice
1 cup shredded rotisserie chicken
1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
1 11.6-oz. package empanada dough for baking (5" discs)
1 large egg, lightly beaten with 2 teaspoons water
