Chicken and Mushroom Empanadas with Roasted Tomatillo Sauce

Chicken and Mushroom Empanadas with Roasted Tomatillo Sauce Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
The empanadas can be made ahead of time and chilled until ready to bake. For less heat, seed the jalapeño peppers after roasting.


Serves 8 (serving size: 1 empanada and 1 tablespoon sauce)
Total time: 1 Hour, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 309
Fat 16.3 g
Satfat 4 g
Monofat 9.2 g
Polyfat 2.1 g
Protein 12.4 g
Carbohydrate 29 g
Fiber 2.5 g
Cholesterol 57 mg
Iron 2.3 mg
Sodium 455 mg
Calcium 121 mg


8 ounces unbleached all-purpose flour (about 1 3/4 cups)
1 1/4 teaspoons salt, divided
1/2 teaspoon baking powder
1/3 cup plus 1 teaspoon extra-virgin olive oil, divided
5 tablespoons very cold water
1 pound tomatillos, husks removed
2 jalapeño peppers, stemmed
6 garlic cloves, peeled and divided
Cooking spray
1 tablespoon lime juice
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon sugar
1 cup chopped onion
8 ounces ground chicken
4 ounces chopped mushrooms
1.5 ounces shredded cave-aged Gruyère cheese (about 6 tablespoons)
1 ounce shredded Monterey Jack cheese (about 1/4 cup)
1 large egg, lightly beaten
1 teaspoon water


1. Preheat oven to 450°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 teaspoon salt, and baking powder in a food processor; pulse to combine. Combine 1/3 cup oil and 5 tablespoons 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.

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

4. Reduce oven temperature to 400°.

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

6. Combine egg and 1 teaspoon 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 tablespoons chicken mixture into center of each circle. Moisten edges of dough with egg mixture; fold dough over filling. Press edges together with a fork to seal. Brush remaining egg mixture evenly over empanadas. Place empanadas on a parchment-lined baking sheet coated with cooking spray. Bake at 400° for 24 minutes or until lightly browned. Serve immediately with remaining tomatillo sauce.


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