SAUCY CHICKEN EMPANADAS
MAKES 8 SERVINGS.
8 oz flour
1 1/4 tsp salt
1/2 tsp baking powder
1/3 cup plus 1 tsp oil
5 tbs water
1 pound tomatillos, husks removed
2 jalapeno peppers, stemmed
6 garlic cloves, peeled
1 tbs lime juice
1/2 tsp black pepper
1/2 tsp sugar
1 cup chopped onion
8 oz ground chicken
4 oz chopped mushrooms
1.5 oz shredded Gruyere cheese
1 oz shredded Monterey Jack cheese
1 egg, beaten
1 tsp water
Heat oven to 450 degrees. Combine flour, 1/4 tsp salt and baking powder in a food processor, pulse to combine. Combine 1/3 cup oil and water, add oil mixture, process until dough in crumbly. Turn dough out onto a floured surface. Knead 1 min. press dough into a 5" disk, wrap in plastic, chill 30 min. Arrange tomatillos, jalapenos and 4 garlic cloves on a baking sheet coated with cooking spray, coat vegetables with cooking spray. Bake 25 min. or until charred. Combine tomatillo mixture, juice, 1/4 tsp salt, pepper and sugar in a blender, pulse until finely chopped. REDUCE oven temp to 400 degrees. Heat a skillet. Add remaining oil to pan. Add onion, saute until tender. Chop remaining garlic. Add garlic to pan, saute 1 min. Add chicken and mushrooms, cook until chicken is browned. Cool slightly. Add 1/2 cup tomatillo sauce, remaining salt, pepper and cheeses, stirring to combine. COMBINE egg and 1 tsp water in a bowl stir well. Remove dough from refrigerator, let stand 5 min. Divide dough into 8 equal portions, shaping each into a ball. Roll each dough portion into a 6" circle. Working with 1 portion at a time, spoon 3 tbs chicken mixture into center of each circle. Moisten edges of dough with egg mixture, fold dough over filling. Press edges together to seal. Brush remaining egg mixture over empanadas. Place empanadas on a parchment lined baking sheet coated with cooking spray. Bake 24 min. or until lightly browned. SERVE immediately with remaining tomatillo sauce & ENJOY...
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