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Photo: Randy Mayor; Styling: Lindsey Lower

Chicken and Mushroom Empanadas with Roasted Tomatillo Sauce

The empanadas can be made ahead of time and chilled until ready to bake. For less heat, seed the jalapeño peppers after roasting.

Cooking Light DECEMBER 2013

  • Yield: Serves 8 (serving size: 1 empanada and 1 tablespoon sauce)
  • Hands-on:30 Minutes
  • Total:1 Hour, 30 Minutes

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 309
  • Fat: 16.3g
  • Saturated fat: 4g
  • Monounsaturated fat: 9.2g
  • Polyunsaturated fat: 2.1g
  • Protein: 12.4g
  • Carbohydrate: 29g
  • Fiber: 2.5g
  • Cholesterol: 57mg
  • Iron: 2.3mg
  • Sodium: 455mg
  • Calcium: 121mg
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Chicken and Mushroom Empanadas with Roasted Tomatillo Sauce recipe

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