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.


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