Chicken Empanadas

I found this recipe on years ago.

1 1/2 cups salsa verde
2 cups finely shredded, cooked chicken
1 cup queso fresco, crumbled
1 recipe empanada dough, below
1 egg beaten with 1 Tbsp. water

Combine the chicken, cheese, and enough salsa verde to moisten the mixture. Divide the empanada dough in half. On a lightly floured surface, roll out to 1/8-inch thickness. Cut into 4-inch circles, using a cookie or biscuit cutter.

Spoon some of the mixture into the middle of the circle. Brush the edges with egg wash and fold over into a semi-circle. Press edges closed and crimp with a fork. Place on greased baking sheet and brush with egg wash. Prick holes in top.

Chill at least 30 minutes. Bake at 375˚F until golden brown.

Salsa Verde
8 tomatillos (about 1 1/2 pounds), husked & rinsed
1 – 2 jalapenos, stemmed
1 onion, quartered
3 garlic cloves
1 handful of cilantro, coarsely chopped
1 lime, juiced
pinch of salt

Bring a pot of water to boil, add tomatillos, jalapenos, onion and garlic. Simmer about 10 minutes. Drain.
Put all the ingredients in a food processor and blend. Add a little (1/4 cup) of water if the salsa is too dry.

Empanada Dough
1 1/2 cups all-purpose flour
1 cup maseca flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, melted

In a large bowl, stir together flour, maseca, baking powder and salt. Stir in melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands. The dough should be soft but not sticky. Form into a ball, wrap in plastic wrap and chill for 30 minutes.


Miso Dressing

2 Tablespoons red miso paste
1/2 teaspoon dry mustard
2 Tablespoons brown sugar
1/4 cup rice vinegar
1/3 cup mild olive oil
1/2 teaspoon sesame oil

Stir together miso, mustard, sugar and vinegar. Whisk in oils slowly to emulsify.

Use as salad dressing or brush roasted vegetables with dressing just before removing from grill.