Chicken Empanadas

Recipe modified by Verna from an original “Potato and Chorizo Recipe” by Tyler Florence

Recipe Summary

Prep Time: 55 minutes

Yield: 3 servings

Ingredients

8 tomatillos, husked and rinsed
2 jalapeños quartered and seeded
1 onion - ½ quartered & ½ chopped
4 cloves garlic - 2 chopped and 2 whole
1 handful cilantro leaves coarsely chopped
1 lime juiced
2 cups shredded cooked chicken - about 6-8 tenderloins
½ package crumbled queso fresco
1 potato cubed
1 package pie crust (2 crusts)
1 egg beaten with a dash of water for eggwash
¼ cup flour for dusting
olive oil
1 tsp butter

Prepare shredded chicken: Preheat oven to 400°. Bake the chicken tenderloins for 45 minutes or until golden brown. Set chicken aside and allow to cool. After the chicken cools, shred it along the grain using two forks.

Prepare the Verde Sauce: bring tomatillos, jalapeños, ½ onion quarters and 2 whole garlic cloves in a medium pot of water to a boil. Simmer 10 to 15 minutes or until tomatillos are soft; test with a fork or toothpick. When ready, allow the vegetables to cool somewhat and place in a blender with ¼ cup water, lime juice and cilantro. Pureé the mixture to a coarse consistency and set aside.

Prepare the Filling: Combine the potato cubes, the½ chopped onion and the remaining chopped garlic cloves in a skillet with two turns of olive oil and the butter; fry for 10 to 15 minutes or until potatoes begin to soften. Then add the shredded chicken and crumble the cheese into the pan. Mix in a third (one cup) of the verde sauce and stir together. Remove from heat.

Prepare the Empanadas: Preheat the oven to 375°. Dust the pie crusts with flour. Cut six five-inch diameter pastry circles. Apply the eggwash to the outer ½ inch of each circle. Place a heaping tablespoon of the filling on each circle, slightly off-center. Fold the pastry to form a semi circle and crimp the outer ½ inch with a fork. Puncture the top of each empanada with the fork in several places to allow steam to escape. Prepare a cookie sheet with a thin layer of butter or oil. Place the empanadas on the cookie sheet and top each empanada with the eggwash. Bake for 30 minutes, or until golden brown. Serve topped with the remaining verde sauce.