Chicken and Mushroom Empanadas with Roasted Tomatillo Sauce

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Ingredients

  • 1 3/4 cups flour
  • 1 1/4 tsp salt, divided
  • 1/2 tsp baking powder
  • 1/3 cup plus 1 tsp EVOO, divided
  • 5 Tbsp very cold water
  • 1 pound tomatillos, husks removed
  • 2 jalapeno peppers, stemmed
  • 6 garlic cloves, peeled and divided
  • Cooking spray
  • 1 Tbsp line juice
  • 12 tsp freshly ground black pepper, divided
  • 1/2 tsp sugar
  • 1 cup chopped onion
  • 8 oz ground chicken
  • 4 oz chopped mushrooms
  • 1.5 oz shredded Gruyere cheese (about 6 Tbsp)
  • 1 oz shredded Monterrey Jack Cheese (about 1/4 cup)
  • 1 large egg, lightly beaten
  • 1 tsp water

Preparation

Step 1

Preheat oven to 450F

Step 2

Weigh or lightly spoon flour into dry measuring cups, level with knife. Combine flour, 3/4 tsp salt and baking powder in a food processor, pulse to combine. Combine 1/3 cup pil and 5 Tbsp water. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour if necessary to prevent dough from sticking. Gently press dough into a 5 inch disk. Wrap in plastic wrap and chill at least 30 minutes.

Step 3

Arrange tomatillos, jalapenos, and 4 garlic cloves in a single layer on a baking sheet coated with cooking spray. Bake at 450F for 25 minutes or until charred. Combine tomatillo mixture, juice and 1/4 tsp salt, 1/4 tsp black pepper and sugar in a blender, pulse until finely chopped, scraping sides.

Step 4

Reduce oven temperature to 400F.

Step 5

Heat a large non-stick skillet over medium heat. Add remaining 1 tsp oil to pan; swirl to coat. Add onion, saute 5 minutes or until tender. Chop remaining garlic cloves. Add garlic to pan; saute 1 minute. Add chicken and mushrooms; cook 6 minutes or until chicken is browned, stirring to crumble. Cook slightly. Add 1/2 cup tomatillo sauce, remaining 1/4 tsp salt, remaining 1/4 tsp black pepper, and cheeses. Stirring well to combine.

Step 6

Combine egg and 1 tsp water in a small bowl, stirring well with a whisk. Remove dough from refrigerator; let stand 5 minutes. Divide dough into 8 equal portions, shaping each into a ball. Roll each dough portion into a 6 inch circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 Tbsp chicken mixture into center of each circle. Moisten edges of dough with egg mixture, fold dough over filling. Press edges together with fork to seal. Brush remaining egg mixture evenly over empanadas. Place emapanadas on a parchment lined baking sheet coated with cooking spray. Bake at 400F for 24 minutes or until lightly browned. Serve immediately with remaining tomatillo sauce.

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