- January 14, 2016 at 11:47 pm #368513mosParticipant
1/2 lb roasted (leftover) chicken meat, cut into bite size pieces
2 fresh green chiles, diced
1 onion, finely chopped
3 garlic cloves, finely minced
fine sea salt, to taste (I use about half a teaspoon)
a pinch of ground black pepper
1/4 cup salsa verde, either homemade or commercial variety
1 tbs of olive or vegetable oil
large package of puff pastry or ready-made empanada dough
flour for dusting surface
1 egg, lightly beaten
4 in round pastry cutter (if using the puff pastry)
Have all ingredients ready to use. Preheat oven to 375°F and prepare a baking sheet. Heat the oil, saute the onion and the chiles until both are soft and translucent. Add the minced garlic and saute for 2 minutes. Pour the salsa into the pan, sprinkle the salt and pepper, and stir. Mix in the cooked chicken meat and mix until all ingredients are well combined. Turn heat off and set aside to cool.
Once the chicken filling has come to room temperature you can prepare the dough. Sprinkle a little flour over the flat surface you will be rolling out the dough. Roll out the pastry dough into 1/4 inch and use a round pastry cutter to cut out the circles for filling. Scoop about 1 tbs (or so) of the chicken filling into the center of each circle. Fold each dough piece in half and use a fork to push down and seal the dough. Once filled place on baking sheet. Brush the top of each empanada with the lightly beaten egg. Place in center of oven and bake for 15-20 minutes, the dough needs to turn golden and a tad crispy. Allow to cool on a wire rack for about 10 minutes before serving. Serve with extra salsa if desired. Makes 15 empanadas
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