Green Chile Chicken And Queso Empanadas
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic
2
Simmer for 10 to 15 minutes until the tomatillos are soft
3
Drain and cool slightly
4
Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender
5
Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt
6
You should have about 3 cups of this salsa verde
7
Combine the shredded chicken and queso fresco in a large mixing bowl
8
Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten
9
Use as a filling for empanadas
10
Serve the remaining salsa verde on the side
11
In a large bowl, sift together the flour, masa harina, baking powder, and salt
12
Stir in the melted butter
13
Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky
14
Form the dough into a ball, wrap it in plastic, and chill for 30 minutes
15
Lightly flour your rolling pin and counter
16
Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness
17
Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2
18
Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border
19
Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle
20
Tightly seal the edges by crimping with the tines of a fork
21
Chill at least 30 minutes before baking
22
Preheat the oven to 375 degrees F
23
Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash
24
Using a fork, prick a few holes in the top of the empanadas for steam to escape
25
Bake for 30 minutes, until the pastry is golden brown